I have a soft spot for a good oatmeal cookie. I like them a little bit crisp on the outside, nice ‘n chewy on the inside. This is my favourite recipe, and I have to say using the old fashioned rolled oats makes a huge difference. I’ve tried them with fast-cooking oats and there’s no comparison. They go from being a highly textured, flavourful, chewy cookie, to bland and mealy.
Sift the dry ingredients together in a medium size bowl:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
Cream together in another bowl:
- 6 tablespoons unsalted olive margarine
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add the dry ingredients to the creamed, and drop by spoonfuls onto your prepared cookie sheet. I use parchment paper, sure saves on the clean up!
Bake at 350F, 12-15 minutes. Yummy.
I do like a good oatmeal on occasion. It’s usually not the kind of cookie I’d crave, but I usually like good ones when I happen to eat one. Actually I did recently buy a package of store bought Mother’s frosted oatmeal cookies because I had a craving. They weren’t too bad, but likely not as good or as healthy as oatmeal cookies made at home.
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Tossing It Out
Mmmmm, my mouth is watering! ~Liz http://www.lizbrownleepoet.com
Sounds great, thank you. I love oatmeal cookies, or oatmeal on its own.