Two Choices for a Great Oatmeal Cookie Recipe
adapted from a Paula Deen recipe makes 3 dozen 3 eggs 1 1/4 c. packed light brown sugar 1 c. granulated sugar 1/2 t. salt 1/2 t. vanilla extract 12 oz. creamy peanut butter 1 stick butter, softened 1/2 c. white chocolate chips 1/2 c. chocolate chips 1/4 c. chopped peanuts or other nuts 2 t. baking soda 4 1/2 cups quick-cooking oatmeal (not instant) Preheat the oven to 350 F. Line cookie sheets with parchment paper or spray with nonstick spray. In a very large mixing bowl, mix the eggs and sugars well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate and nuts, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not overbake. Cookies will almost look underdone; let stand for about 3 minutes before transferring to wire racks to cool. The secret is to not overbake these cookies! Oatmeal Cookie Recipe with Raisins 1/2 c. plus 6 tablespoons butter, softened 3/4 c. firmly packed brown sugar 1/2 c. granulated sugar 2 eggs 1 t. vanilla 1 1/2 c. all-purpose flour 1 t. baking soda 1 t. cinnamon 1/2 t. salt 3 c. dry oatmeal, not instant 1 cup raisins optional--- 1/2 c. nuts Preheat oven to 350 F. In large bowl, cream together butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda, cinnamon and salt; add to creamed mixture; mix well. Add oats and raisins and nuts if using; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool slightly on cookie sheets; remove to wire rack. Cool completely. Subscribe to my free monthly newsletter to receive new recipes that aren't posted on the website, as well as fun holiday facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
