"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Oatmeal Cookies Recipe

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This recipe for Oatmeal Cookies, by , is from The Cazares/Riyevski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy of Baking

Category:
Category:

Ingredients:  
Ingredients:  
1 cup walnuts or pecans, toasted and chopped (optional)
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or a cup white or dark chocolate chips (optional)

Directions:
Directions:
Preheat oven to 350. Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer) cream butter and sugar until creamy and smooth (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon. Add the flour mixture to the creamed mixer and beat until combined. Stir in the nuts, oats and dried cranberries or raisins or chocolate chips

For large cookies, use 1/2 cup of batter (I like to use a ice cream scoop) and space the cookies about 2 inches apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies for about 12-15 minutes. or until golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Number Of Servings:
Number Of Servings:
20-24 large cookies
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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