Warm oatmeal cookies with raisins, chocolate chips or nuts. Or maybe all three! This is what we call heaven. We tried Smitten Kitchen's recipe, but, though we love her blog, we weren't thrilled with the results. They came out too salty and crispy. Which could be attributed to the fact that we didn't refrigerate the dough as she suggested. We dunno.
But we loved the version we found (and modified slightly) on All Recipes. The cookies came out thick and chewy and extremely tasty.
Another great thing about these cookies? You can feed them to your kids for breakfast. We sometimes do. They're no worse than bowls of oatmeal dotted with chocolate chips or brown sugar. Well, okay, with the butter they may be a little worse. But there are eggs too! Protein!
So, bake these. Enjoy these. You won't regret inviting them into your lives. We promise.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
3 cups oats
1 cup chocolate chips or raisins or nuts (or enough of each to equal one cup) (optional)
In a medium bowl, cream together butter or margarine, white sugar and brown sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir into the creamed mixture. Mix in oats. Fold in chocolate chips, raisins or nuts. (Here you can cover and chill dough for one hour, but we skipped this step.)
Preheat oven to 375 degrees. Grease cookie sheets. Scoop the dough into small balls and place two inches apart on cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for five minutes before transferring to wire rack to cool completely.
For a printable version of this recipe, click here.
COOKIES. Must have cookies.
Posted by: BOSSY | January 13, 2010 at 03:01 PM
I made these today and dropped them off at my husbands office, they are really yummy!!!
Posted by: Erin | January 14, 2010 at 02:35 PM
I just made a half batch using two kinds of chocolate chips - it yielded 13 two-tablespoon scoops (which I regret not smushing down a little before baking).
Delicious!
Man, I love this blog.
Posted by: Patrick | January 15, 2010 at 12:39 PM
Wait a second... no, the half batch was more than 13... it was more like 16 or 17. I ate a bunch and have 13 *left*. My bad.
Posted by: Patrick | January 15, 2010 at 12:42 PM
LOL just linked over here from Smitten Kitchen's blog....and I just made her oatmeal cookies (the chewy not the crispy recipe) last night! lol. i didn't find them too salty and i took them out of the oven at 9-10 minutes and let them rest on the baking sheet a bit so they were nice and chewy.
i love oatmeal cookies so i will give these a try too.
Posted by: kerensa | January 15, 2010 at 06:40 PM
Great and easy recipe. Must try it.
Posted by: Artist | January 16, 2010 at 03:01 PM
Yummmm. And I love the idea of cookies for breakfast. That's my kind of recipe.
Posted by: MommyTime | January 16, 2010 at 05:55 PM
Your cookies sound delicious! Thanks for sharing :)
Posted by: Karine | January 18, 2010 at 04:31 AM
These look fantastic and I'll be making them asap! Love the simplicity.
Posted by: Laura | January 19, 2010 at 08:57 AM
These are delicious, and very easy! This recipe also makes a huge batch, but I'll take half of them into the office tomorrow, we need something to cheer us up in there!
One question though (this has always bothered me), what's the american thing of measuring butter in cups?!?! How does that work? You can't pour it into a cup the same way you can sugar or flour, do you just guess? That's what I end up doing with american recipes. So glad my tala measure has US cups on it!
Posted by: Jane (In Scotland) | January 24, 2010 at 02:14 PM
Jane, I'm not sure why the cups? But if you buy butter in sticks (at least over here), the measurements are marked on the wrapper, which makes it simple.
Posted by: Half Assed Kitchen | January 27, 2010 at 03:56 PM
Aaah ok, that makes much more sense! If you buy blocks of butter in the UK it's marked off into handy 50g segments.
You have explained one of life's little mysteries!
Posted by: Jane (In Scotland) | February 01, 2010 at 12:56 PM
Have made this twice now....first time exactly as written, second time used used all brown sugar...oh YEAH, even better....no white sugar, just two cups of brown.....soooo good!!
Posted by: AgilityPom | February 05, 2010 at 07:17 PM
@Jane in Scotland: I think the cup measurements are because not everyone actually uses butter--many people use shortening, which comes in tubs and must be measured out for baking. And in the old days, households often made their own butter, so it may just be a holdover from days gone by.
Posted by: Stasia | February 07, 2010 at 08:21 AM