Irresistible Oatmeal Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from Small Batch Baking by Debby Maugans Nakos. This book is great for small families or empty nesters! Ingredients:
4 tablespoons unsalted butter, room temperature |
1/3 cup sugar |
1 teaspoon sour cream, well stirred |
1 tablespoon eggs or 1 tablespoon egg substitute, well beaten |
1/2 teaspoon pure vanilla extract |
1/4 cup all-purpose flour, plus |
3 tablespoons all-purpose flour |
1/8 teaspoon baking soda |
1/4 teaspoon cinnamon (optional) |
1 pinch salt |
1/2 cup old fashioned oats |
1/4 cup raisins |
1/4 cup pecans, chopped and toasted (optional) |
Directions:
1. Preheat oven to 350°. Line baking sheet with parchment paper or non-stick spray.
2. Place first 3 ingredients in a mixing bowl and beat on medium speed until creamy. Add the beaten egg and vanilla. Beat until mixture is well blended.
3. Place flour, baking soda and cinnamon (if using) in a small bowl and whisk to blend. Add this dry mixture to butter mixture a little at a time and stir well. Stir in oats, raisins and nuts.
4. Drop by spoonfuls onto prepared cookie sheet. Bake until brown - about 15 minutes.
5. Alternative: for thin, crisp cookies, omit sour cream and reduce the flour to 1/4 cup plus 2 tablespoons. Bake 17 minutes.
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