When given the opportunity to have something sweet – Dearest has his favorites – cakes, pies, ice cream – BOY! Does he love ice cream!
When it comes to cookies, Dearest’s favorite is Oatmeal.
The more loaded down with raisins and pecans, the better. Sometimes, I really load them down with dried cranberries, coconut, and (occasionally chocolate chips-only for the rest of us).
Dearest doesn’t really like Chocolate Chip Cookies.
I can’t figure that one out! But…
Oatmeal Cookies are his favorite.
These are naturally a very comforting cookie, especially when freshly baked and warm.
I add just a little more
to make these cookies very tasty and fragrant. The more vanilla and the more cinnamon, the better…in my opinion.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups self-rising flour
- 4 cups rolled oats
- 2 tablespoons cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups raisins
- 2 cups chopped pecans
- (optional: add 1 cup: dried cranberries, coconut, chocolate chips, dried bananas, dried apples, dried apricot, walnuts, toffee bits, white chocolate chips, dark chocolate chips, dried pineapple, the combinations are numerous)
- Pre-heat oven to 35 degrees.
- Parchment paper for baking sheets
- Cream together the butter, brown sugar, and granulated sugar in the large bowl of an electric mixer until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Add the vanilla and beat until well blended.
- Combine the flour, oats, cinnamon and nutmeg in a separate bowl.
- Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Add the raisins, pecans or your choice of ingredient stirring just enough to combine.
- Scoop the dough with a 1/4 ounce ice cream scoop (2 oz.) or by heaping tablespoons. Drop dough onto parchment lined baking sheet about 3 inches apart.
- Bake 12 to 14 minutes (at the half-way point press the cookies down with the back of a spatula - flattening them to about 1/2 inch). For a more crispier cookie - you can bake them up to 18 minutes - we like ours soft and chewy and take them out when the edges of the bottom are lightly browned.
- Remove from oven and allow to cool on cookie sheet for 5 to 10 minutes. Transfer the cookies to a cookie rack and allow to completely cool. If you can!
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