Sunday, August 10, 2014

Thick, Chewy Oatmeal Cookies

We needed to make cookies for something recently and went for oatmeal. The containers of oatmeal that I had didn't have a recipe on them for cookies so we had to hit the web to find something. We came across these and they were really good. They didn't last long enough for a picture! I guess that just means that we'll have to make more and remember a picture before they're gone again.

Thick, Chewy Oatmeal Cookies

1 c butter, softened (2 sticks)
1 1/2 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c rolled oats
1 1/2 c raisins
1 c walnuts, chopped (optional)

Cream butter, brown sugar, eggs, and vanilla until smooth. In a separate bowl whisk flour, baking soda, cnnamon, and salt together. Stir this into the butter/sugar mixture. Stir in oats, raisins, and walnuts.

Chill the dough for a bit (this makes for a thicker, chewier cookie) then scoop onto a parchment lined cookie sheet. You could also scoop the dough, put it into a freezer container and just bake as needed.

When you're ready to bake, preheat the oven to 350* for 10-12 minutes (perhaps slightly longer if you bake them from frozen). Take them out when they are golden on the edges but still a little undercooked-looking on top. Let them sit on the cookie sheet 5 minutes, then put on a rack to cool.

Recipe from (and ever so slightly modified) smitten kitchen.

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