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Thick and Chewy Oatmeal Cookies Recipe

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This recipe for Thick and Chewy Oatmeal Cookies is from Tara and Ashton's Go-To Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter, softened
2/3 c. light brown sugar, packed
1 egg
1/2 tsp. vanilla extract
3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. rolled oats

(optional)
1/2 c. dried cherries
1/4 c. pecans, roughly chopped
1/4 c. dry roasted sunflower seeds
1/2 c. white chocolate chips
Directions:
Directions:
Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cherries, white chocolate chips, sunflower seeds, and pecans, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet.
Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

 

 

 

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