Oatmeal Cookies

Oatmeal Cookies 2

This cookie recipe offers so many delicious variations.  From white chocolate, dried cranberries and pecans to dark chocolate, walnuts and dried cherries or simply made with traditional raisins, these cookies are moist with lots of buttery flavor. A hint of cinnamon puts them over the top.

Oatmeal Cookies

adapted from Joy of Baking

3/4 cup unsalted butter softened to room temperature

1 cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins

1 cup white or dark chocolate

1 cup walnuts or pecans, toasted and chopped

Preheat oven to 350 degrees.

If using nuts, you’ll want to toast them first.  Spread nuts on a baking sheet and bake until lightly toasted, 5-8 minutes. Chop when cooled.

Using an electric mixer, beat butter and sugar until smooth. Add egg and vanilla and mix well.

In a separate bowl add flour, baking soda, salt and cinnamon; mix well.

Slowly add flour mixture to butter and sugar and beat until combined. Stir in oats and dried fruit. Add chips and nuts if using.

Scoop 1/4 cup of batter per cookie for large cookies and place 2 inches apart on a cookie sheet lined with parchment paper or a silpat.

Bake 12 – 15 minutes just until light golden brown around the edges. Cookies should be soft and a little wet in the middle.

Remove cookies from oven and leave on them on baking sheet for 5 minutes before transferring them to a wire rack to cool.

Makes about 20 – 24 large cookies


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