Friday, November 6, 2009

"Honest to God, the Best Oatmeal Cookies, I Swear!"

No really, that is what the recipe is called! I have had several requests for this recipe, so here it is, from my friend Emily's cookbook for picky eaters. Hmmm, that would include me! This recipe is versatile, you can add dried cranberries, cherries, raisins, chocolate or peanut butter chips...Scrumptious, crispy on the outside, chewy on the inside, any way you make them.
Honest to God, the Best Oatmeal Cookies, I Swear!
Oven 350 degrees, Yield about 4 dozen
Line Cookie Sheets with Parchment Paper, or grease
1 C. (2 Sticks) unsalted Butter, soft
1 C. Sugar
1 C. Light Brown Sugar, packed
2 Lg. eggs
1 tsp. Vanilla
1 tsp. baking soda
1 1/2 C. Flour
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. nutmeg
3 C. Old Fashioned Rolled Oats
1/2 C. dried Cranberries, cherries, chocolate chips, or the accessory of your heart's desire!
Beat Butter & Sugar together in large bowl with electric mixer
Add Eggs & Vanilla, beat well
Add Flour, baking soda, cinnamon, salt, nutmeg, beat thoroughly
Add Oats and cranberries, chocolate chips, etc. Beat Slowly by hand until well mixed
With Wet hands, roll dough into 1 inch balls and place on cookie sheets, 2 inches apart
(measure this, it really is a small amount, no wonder I always don't get the yield, but always get huge cookies that stick together!)
Bake for 10-12 mins.
Let stand for 1 minute before removing from cookie sheet
Place on wire rack
Try, really hard, not to eat about 14 of these before you even clean up your baking mess!

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