Oatmeal Cookies
Nothing says home quite like a warm oatmeal cookie — slightly crispy on the outside and meltingly tender on the inside. Here is my latest version. I recently made a fresh batch and served them to a friend for dessert. She couldn’t resist and devoured five of them!
Oatmeal Cookies
Makes 24 cookies
1 cup flour
½ teaspoon baking powder
¼ teaspoon (scant) baking soda
½ teaspoon salt
½ cup room temperature unsalted butter
1 cup brown sugar
1 egg
¾ teaspoon pure vanilla extract
½ cup pecans, chopped
½ cup walnuts, chopped
¼ cup raisins
¼ cup dried cranberries
1 cup old-fashioned oats
Directions
Sift flour, baking powder, soda, and salt into a small bowl and set aside.
Cream butter and brown sugar in medium-sized bowl using a hand-held mixer until light and fluffy, about 5 to 6 minutes. Add egg and vanilla and beat, scraping the sides and bottom of the bowl a few times, until pale and creamy. Remove beaters and fold in flour, nuts, raisins, cranberries, and oats. Place in bowl or container and seal tightly with plastic wrap or a lid. Refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F (177°C). Roll chilled dough into walnut-sized balls and place on parchment or Silpat-lined baking sheets, spacing at least 2 inches apart — they will stay fairly rounded. Bake for 10 to 12 minutes until just firm in the center. Remove from oven and cool on cookie racks.
Wonderful served warm.
