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
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.