Comfort food just like Grandma used to make! Not only are these good, they're good for you and they make the house smell wonderful while they're baking! They only yield about 2 1/2 dozen, so you can get your homemade cookie "fix" and move on. This is actually the first thing I've baked since Christmas!
Oatmeal Raisin or Oatmeal Chocolate Chunk Cookies
Oatmeal Raisin or Oatmeal Chocolate Chunk Cookies
1 cup butter, softened
1 1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all -purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, if making Oatmeal Raisin Cookies
3 cups uncooked oatmeal (NOT instant)
1 (12-oz)pkg semi sweet chocolate chunks or 1 cup raisins (or both!)
1 cup chopped toasted pecans, optional
Preheat oven to 350 degrees.
1 1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all -purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, if making Oatmeal Raisin Cookies
3 cups uncooked oatmeal (NOT instant)
1 (12-oz)pkg semi sweet chocolate chunks or 1 cup raisins (or both!)
1 cup chopped toasted pecans, optional
Preheat oven to 350 degrees.
Cream butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well. Combine dry ingredients. Add to creamed mixture; stir until well blended ( I use the mixer at the lowest speed.) Gently stir in chocolate chips (or raisins) and nuts, if desired.
Drop by rounded tablespoons 2-in apart onto ungreased baking sheets (line with parchment paper, if you have it). Bake for 10 minutes or until brown around the edges. Cool on pan 2 to 3 minutes and remove to wire racks. Yield: 2 1/2 doz. cookies
Helen's Notes: I have made these with chocolate chunks and raisins, nuts and added 1 cup coconut! You could substitute dried cranberries and white chocolate. Or whatever your heart desires. I shaped them by hand into hearts instead of balls. A drizzle of powdered sugar glaze would dress them up.
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