Oatmeal Cookies

[lisainla]

This is a very basic recipe - but I really loved them, so posting here so I don't lose the recipe. I made these a few weeks ago, added toasted pecans and raisins to half the batch, and they were really nice with or without.

Oatmeal cookies:

1 cup softened butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 tsp vanilla*

2 cups ap flour

1 ½ tsp cinnamon

1 tsp baking soda

1 tsp salt

3 cups uncooked old fashioned oats

1 cup chopped nuts

Preheat to 375 Cream butter and sugars, add eggs and vanilla. Combine dry ingredients to salt, mix well. Add oats and nuts.

Bake 10 – 12 minutes.

*I added extra vanilla (1 tbs) and next time will add more cinnamon. Liked both plain and nut versions of this cookie.

From the Kroger Oatmeal Container

 

[wigs]

Thanks 4 posting, LisainLA. I love a good oatmeal cookie & will definitely add raisins when making

 

[deb-in-mi]

Me too!

 

[michael-in-phoenix]

Lisa, a favor to ask, if you wouldn't mind, could you post an update when you...

...make a batch of these with the extra vanilla and cinnamon? I am very interested in your opinion and your comparison with the versions you just completed.

I have never been happy with the basic recipes I've used. They're either too soft and gooey, or they have so many add-ins that the basic character of the breed is lost.

A lot to ask, I know, but I'd love to see what you come up with!

Thanks in advance,

Michael

 

[dawn_mo]

This sounds like the recipe I use from the Quaker Oats container.

I add chopped nuts, raisins and dried cranberries. My hub's favorite cookie in the world. Now mine are crisp, so I will check my recipe to see if it is the same. I think it is called Disappearing Oatmeal Cookies, or something like that. They are very good.

 

[charley]

Mine too, and always good no matter what was added.

 

[lisainla]

I'd be happy to post the results- I did add the additional vanilla to the original batch,

I have started doing that with chocolate chip cookies as well - I like the extra flavor it adds.

As soon as my scale gets to a number that can "support" my making another batch of cookies, I will be back with my results. smileys/wink.gif

 

[lisainla]

The ratio of flour, butter and sugar to eggs and oats is different

between the two, if this is the recipe you are referring to, but the ingredients list is the same. The texture would be different - the ones I made were soft but not gooey. Baked a bit longer, they got a crispier edge, but the centers remained on the soft side.

By the next day, the crispier ones were softer, but still good and not too gooey.

http://www.quakeroats.com/cooking-and-recipe/vanishing-oatmeal-raisin-cookies.aspx