Oatmeal Cookies

August 6, 2010 at 4:14 pm 1 comment

I’m not above stealing a recipe out right if it works, and this one works to perfection. But I always give credit, where credit is due. Thank you Smitten Kitchen. The only change I made was to substitute raisins for dried cranberries for this batch.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°

In a 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, raisins and walnuts, if you’re using them.

Chilling the dough before scooping is recommended, or just scoop the cookies onto a sheet and then chill the whole tray before baking them.

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.

This is a half batch and can easily be doubled


Entry filed under: Desserts. Tags: , .

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1 Comment Add your own

  • 1. Audrey  |  April 7, 2011 at 8:32 am

    An addendum to my oatmeal cookie recipe, from my friend Karen. After much trial and error she has recreated a childhood fantasy of oatmeal raisin biscuits.

    Modifications to Vanishing Oatmeal Cookies

    5 oz. salted butter
    3 oz. margarine
    3/4 c firmly packed brown sugar
    1/2 c white sugar
    1 egg (but a large one)
    1 tsp vanilla
    1-1/2 c flour
    1 tsp baking soda
    1 tsp cinnamon
    1/4 tsp freshly grated nutmeg
    1/2 tsp salt
    2 c old fashioned oats
    1 c quick oats
    1 cup raisins

    180C 12′ chilled dough
    170C 10′ & 180C 2′ for room temp dough. I found this made for a crispier exterior and soft centre. Makes 5 dozen if you adhere to walnut size balls (pressed half flat with fork).


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