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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I have to say, this is the BEST Oatmeal cookie that I have ever made! I found this recipe in a Sunset Magazine years ago. I cannot remember the name of the person who created this recipe, but they will forever have my love! I believe the story was that this person loved muffins and oatmeal cookies, but the muffins were too big and the cookies were too small. I LOVE these cookies...wait, did I say that already? ;-) Ingredients:
1 cup butter, at room temperature |
1 1/2 cups brown sugar, firmly packed |
2 large eggs |
1 teaspoon vanilla |
3 cups regular rolled oats |
1 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 cup walnuts, chopped |
1/2 cup sweetened dried shredded coconut |
1/2 cup raisins |
Directions:
1. Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture.
2. Stir in walnuts, coconut and raisins.*.
3. Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup, scrape dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart.
4. Bake in 350 oven until cookie edges are golden brown about 20 minutes. Cool cookies on a rack, serve or store airtight for up to 2 days.
5. *TIPS: I have never added the walnuts, coconut or raisins to this recipe, so I do not know how they will turn out with them. BUT - They are AWESOME without them!
6. Also, I have made this using the 1/2 cup measuring cup, and by the teaspoon, I believe they taste waaay better when measuring the dough by 1/2 cup!
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