A Better Oatmeal Cookie

For years I have been making oatmeal raisin cookies from the recipe on the Quaker Oats box and they are a good cookie. But a few weeks ago we were having lunch with friends at Wegman's grocery store and had their oatmeal cookies for dessert. They were so much better that I had to figure out how to make them. With just a few changes to the original recipe, I had cookies that had a deeper taste, were "chewier" and lasted longer - well, not really since they disappeared very quickly. I also now have a neighbor who will do anything for me for a dozen of these!

A Better Oatmeal Cookie

8 ounces (2 sticks) butter, softened
1½ cups firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old fashioned oats
1 cup dried cranberries or raisins
1 cup chopped walnuts

Heat oven to 350°.
Beat together butter and sugar until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats, cranberries or raisins and nuts; mix well.
Drop by rounded tablespoonfuls onto parchment-lined baking sheet. (I like to use a small ice cream scoop - it makes for uniform cookies and its faster.)
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack to finish cooling.

Makes about 4 dozen cookies.

Note: Scooped cookies may be frozen before baking - just line them up on a parchment-lined baking sheet, freeze well, then pop into a plastic bag. They will keep for 2 months or so. Just bake a few minutes longer.

Watch the video demonstration;

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