Whew! I feel like I start every post the same way these days--an apology for a recent lack of blogging. Between 5 kids, a husband traveling a lot, home schooling, extra curricular activities, and just life, my days seem to just get away from me. I've got several things waiting in the wings to share, just no time to get it done! I'm glad that a lot of you know exactly where I'm coming from so you totally understand. So, for this week, here you go! I know there are a lot of different cookie recipes on here that call for oatmeal. I really like cookies with oatmeal in them. But I never made just plain oatmeal cookies much until recently. Nor did I really have an oatmeal raisin cookie that I liked. This recipe actually works great for both of those though and it's really good as an oatmeal chocolate chip cookie, too. They are nice and chewy and have a great flavor with the hint of cinnamon. Enjoy!
Chewy Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon (opt)
3 cups quick-cooking oats
Cream together butter and sugars. Add eggs and vanilla. Mix in flour, baking soda, salt and cinnamon, if using. Add oats. Bake at 375F (195C) for 8-10 minutes. Remove from oven just as soon as tops no longer look wet in order to prevent them from over baking.
Oatmeal Raisin Cookies: Make sure to use cinnamon and add 1 cup raisins.
Oatmeal Chocolate Chip Cookies: Omit the cinnamon and add 1 cup chocolate chips.
High Altitude (~10,000ft) Adjustments: Can decrease sugar by ~ 1 Tbs each. Use extra large eggs. Add 1/4-1/3 cup additional flour. Omit 1/2 tsp of baking soda. These work fairly well at altitude with these adjustments.
Notes: If cookies are spreading more than you'd like, try refrigerating the dough for 30 minutes to an hour before baking.
Chewy Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon (opt)
3 cups quick-cooking oats
Cream together butter and sugars. Add eggs and vanilla. Mix in flour, baking soda, salt and cinnamon, if using. Add oats. Bake at 375F (195C) for 8-10 minutes. Remove from oven just as soon as tops no longer look wet in order to prevent them from over baking.
Oatmeal Raisin Cookies: Make sure to use cinnamon and add 1 cup raisins.
Oatmeal Chocolate Chip Cookies: Omit the cinnamon and add 1 cup chocolate chips.
High Altitude (~10,000ft) Adjustments: Can decrease sugar by ~ 1 Tbs each. Use extra large eggs. Add 1/4-1/3 cup additional flour. Omit 1/2 tsp of baking soda. These work fairly well at altitude with these adjustments.
Notes: If cookies are spreading more than you'd like, try refrigerating the dough for 30 minutes to an hour before baking.
Thanks for the recipe! Don't worry one bit about not blogging as often as you wish you could. There is a season for everything when your kids are older you will have more time. I really respect you for making your husband and children your priority. Until you find yourself with more free time, just have fun with it when you can. Plus, what you have already posted is a wonderful resource and has blessed many! I use your site for reference all the time - in fact, it is in my top ten most visited sites. You are an amazing cook! I haven't made anything I didn't like and especially living in China where certain ingredients are expensive, I like knowing you have had success with it before I spend 45 rmb making a dessert.
ReplyDeleteThese are really good!!! The dough was super thick, I actually had to use my hands and knead it to get all of the oatmeal mixed in. But totally worth it.
ReplyDeleteOh that's odd. I didn't find it a different consistency than other cookie doughs. Could still use my on-its-last-leg hand mixer. Glad you liked it anyway!
ReplyDeleteSame for me - really thick with everything mixed in. But it baked up just nicely!
ReplyDeleteApparently my flour and oats are much different than your flour and oats. :) Not surprising though, is it?!
ReplyDeleteLiked these a lot. Did just the very basic and loved the simple taste and good texture. It's a keeper for my recipe folder!
ReplyDelete