All About the Oatmeal Cookies
photo by No-Brussel-Sprouts
- Ready In:
- 31mins
- Ingredients:
- 11
- Yields:
-
24 Cookies
- Serves:
- 24-36
ingredients
- 295.73 ml butter
- 177.44 ml brown sugar (try Demerara for lots of flavour)
- 118.29 ml granulated sugar (white)
- 1 egg
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml salt
- 709.77 ml oats
- 236.59 ml raisins (optional)
directions
- Pre-heat oven to 375 degrees.
- Cream Butter and Sugars until fluffy.
- Add Egg and Vanilla. Beat well.
- Mix together Flour, Baking Soda, Cinnamon and Salt and add to wet ingrediants in about three parts.
- Mix together oats and raisins and add in intervals to dough.
- Roll dough into small balls and flatten with spoon on cookie sheet.
- Bake 8-9 minutes for slightly chewy. 10-11 minutes for crisp.
- Variations- BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
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Reviews
-
I finally found a recipe similar enough to my missing favorite Oatmeal Cookie recipe to replace the original! What a joy! I followed the directions for a crispy cookie since that is the kind I like. My dough was too sticky to make into balls so I just made nice big blobs by dropping onto the parchment paper with a Tablespoon instead. Worked great...and tasted even better! I discovered the last minute that I didn't have any raisins in my cupboard so since it was an option anyway I substituted chopped pecans. I will make these over and over in the future! Thanks No Brussel Sprouts...for a terrific recipe. BTW I got 4 1/2 dozen from the recipe. Made for Spring PAC 2010.
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My sweetie and I live pretty-much smack dab in the middle of Vancouver Island in BC, Canada. It is truly a beatiful place to be, and such a nice change from years of living in Vancouver.
We enjoy trips to the beach,camping, walks in the woods and the occasional cycle ride (though I complain the whole way!)