Mama used to make oatmeal cookies when I was sick or when it rained. To this day, when it rains, I crave a good oatmeal cookie.
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Ingredients - Makes about 24 cookies.
3 cups old fashioned oats (not instant) 1 cup butter, melted 1 cup dark brown sugar, packed lightly 1/3 cup white sugar 1 & 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 2 eggs, slightly beaten (if eggs are small - use 3) 3/4 cup raisins Optional - 1/2 cup chopped walnuts or pecans Steps |
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- Preheat oven to 375° F. Prepare cookie sheets by greasing or lining with parchment paper.
- Put oats into large mixing bowl. Add melted butter and stir.
- Add brown and white sugars and stir well.
- Mix baking flour, salt, soda, and cinnamon together and blend into oat mixture.
- Mix vanilla extract and eggs together and stir well into oat mixture.
- Stir in raisins and nuts, if using.
- At this point, you can bake the cookies now or refrigerate to bake later. If you bake now, they will be crispier. If after refrigerating, they will be a bit softer, but still crispy.
- Drop by teaspoonfuls onto parchment paper lined or greased cookie sheets.
- Bake about 15 minutes or until golden. Don't over bake.
