The Best Oatmeal Cookies

37250115

You may remember last fall we went to Poland to work with our friends, Paul and Sue Johnson. This is a picture of the four of us eating a wonderful meal in a Polish restaurant.

Yesterday, they came for a visit. What a great time we had catching up with them and reliving special memories. For lunch, Sue brought Kale Salad and cookies. We added pizza to the menu. Easy lunch for me. 🙂

We’d never had Kale salad but I hear it’s very popular now. It’s delicious so I’ll send that recipe to you next week. Today, I’ll give you her Oatmeal Cookies recipe. Believe me, you’ll love them!

 

 oatmeal cookies

Oatmeal Cookies: (makes about 20-24 large cookies)

  • 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 cup (210 grams) packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (105 grams) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups (260 grams) old-fashioned rolled oats
  • 1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)               
  1. Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. 
  2. Toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
  3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 – 3 minutes).
  4. Add the egg and vanilla extract and beat to combine.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  6. Add the flour mixture to the creamed mixture and beat until incorporated.
  7. Stir in the nuts, oats, and dried cranberries or chocolate chips. 

 For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 – 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.  Enjoy!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: