I had to make these cookies twice in two weeks because I accidentally ate them all before Stanley had a chance to try them, and I felt bad (read: wanted to eat more also) so I made them again. 🙂 Absolutely no complaints. I have a feeling these’ll be on my regular rotation from now on.
- adapted from AllRecipes’ Soft Oatmeal Cookies
- takes about 1 hour
- makes 24-30 medium-sized cookies
- You need:
- one very large bowl, one small bowl, whisk and sturdy spatula or spoon
- Cookie scoop or spoon
- 1 c unsalted butter, softened
- scant 3/4 c granulated sugar
- scant 3/4 c brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 c all-purpose flour, loose
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 2 1/2 c quick cooking rolled oats
- (Now, add an additional 1/2 c oats for a traditional oatmeal raisin cookie, OR…)
- 1/2 c raisins or currants
- 1/2 c chocolate chips
- 1/2 c chopped nuts or cereal
In a small bowl, combine dry ingredients: 2 c all-purpose flour, 1 tsp baking soda, 1 tsp salt and 1 1/2 tsp cinnamon. Set aside.
In a large bowl, cream together 1 c unsalted butter, 3/4 c granulated sugar and 3/4 c brown sugar. Beat in 2 large eggs then stir in 1 tsp vanilla extract. With a spatula, stir in the dry ingredients until combined. Dump in all add-ins (2 1/2 c quick cooking rolled oats, 1/2 c raisins or currants and 1/2 c chocolate chips). Scoop or roll the dough into walnut sized balls then place at least 2 inches apart on cookie sheets. Flatten with the base of your palm. Note that the more perfectly round your flattened cookies are, the more perfectly round the end cookies will be. Leave the edges “cracked open” for more rustic looking cookies.
Bake for 8-10 minutes in a preheated oven, until edges are browned. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Oats will become more chewy as the cookies cool.