Post by Granny Smith on May 15, 2010 13:38:49 GMT -5
This is my ex-MIL's recipe. She was a sweetie and a darned good cook.
These take a while to make, but they're worth the wait, moist and chewy.
Jenine's Oatmeal Cookies
1 cup butter
1 c. dark brown sugar, packed
1 c. granulated sugar
1 1/2 c. flour
2 eggs
3 c. quick-cooking oats
2 t. allspice
1 t. ginger
2 t. cinnamon
2 t. cloves (I use 1)
1/2 t. salt
1 t. vanilla
1/2 t. baking soda
1/2 c. raisins (optional)
Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add dry ingredients, except oats. Mix well. Add oats and mix. Cover dough with plastic wrap and set aside at room temperature for 2 hours.
Heat oven to 375. Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Flatten slightly.
Bake 10 minutes or until edge is slightly browned. Middle will look undone at first. Cool slightly and remove from baking sheet.
Once cool, store in airtight container.
Notes: You can leave out the spices if you don't like them.
You can also add things like nuts, other dried fruits, or chocolate chips.
If you'd prefer a smaller cookie, you can make them whatever size you want, but watch carefully so you don't overcook. The middle should look undercooked. It will look normal once it cools.
These take a while to make, but they're worth the wait, moist and chewy.
Jenine's Oatmeal Cookies
1 cup butter
1 c. dark brown sugar, packed
1 c. granulated sugar
1 1/2 c. flour
2 eggs
3 c. quick-cooking oats
2 t. allspice
1 t. ginger
2 t. cinnamon
2 t. cloves (I use 1)
1/2 t. salt
1 t. vanilla
1/2 t. baking soda
1/2 c. raisins (optional)
Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add dry ingredients, except oats. Mix well. Add oats and mix. Cover dough with plastic wrap and set aside at room temperature for 2 hours.
Heat oven to 375. Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Flatten slightly.
Bake 10 minutes or until edge is slightly browned. Middle will look undone at first. Cool slightly and remove from baking sheet.
Once cool, store in airtight container.
Notes: You can leave out the spices if you don't like them.
You can also add things like nuts, other dried fruits, or chocolate chips.
If you'd prefer a smaller cookie, you can make them whatever size you want, but watch carefully so you don't overcook. The middle should look undercooked. It will look normal once it cools.