Lately, though, I have been purchasing my rolled oats in bulk from a large warehouse store (read: Costco). I use it for a myriad of things I cook, from meatballs to butternut squash muffins, and rolled oats are better for you than instant oatmeal, so I try to fix that for breakfast about twice a week. Anyway. I have a lot, I mean a lot of oatmeal laying around, so I decided to look in my no-fail recipe book and make some oatmeal cookies from that recipe.
I substituted dried cranberries for the raisins, and added semi-sweet chocolate chips, just because chocolate is good in everything. Well, almost. They were awesome! The cookie is so soft and chewy, with a very buttery flavor accented with just the right amount of sweetness. We couldn't stop eating them. My Dad named them his new favorite cookie.
The variations are virtually limitless. We like dried cranberries a lot. If you like dried apricots, that would be delicious with the white chocolate chips also. Just about any dried fruit would be great and you could put white, semi-sweet, milk chocolate or dark chips. Coconut, walnuts, pecans or almonds would be absolutely incredible!
I recommend making a double batch and sharing with your friends or the elderly in your neighborhood or church-they will love you for it!
makes about 48 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
2 eggs at room temperature
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter at room temperature
2 cups firmly packed light brown sugar
2 cups rolled oats or quick-cooking oats
3/4 cup dried cranberries
3/4 cup semi-sweet chocolate chips
Position the rack in the center of the oven and preheat to 350 degrees F. Spray 2 or more baking sheets with vegetable-oil cooking spray or line with parchment paper or silpat.
Stir together the flour, baking soda, kosher salt, and cinnamon in a small bowl. Set aside.
Stir together the eggs and vanilla in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamy and blended. Alternatively, use an electric hand mixer. Add the egg mixture to the butter mixture in two additions and beat until incorporated. Scrape down the sides of the bowl after each addition. Reduce the speed to low, slowly add the dry ingredients, and beat until just incorporated. Scrape down the sides of the bowl if necessary. Stir in the oatmeal, cranberries and chocolate chips.
Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. Bake until the edges of the cookies are golden and the centers are barely cooked, about 10 minutes. Let the cookies cool on the baking sheets for 2 to 3 minutes, then transfer the cookies to wire rack and let cool completely.
Bake half the cookie dough, then wrap the rest in plastic wrap and refrigerate or freeze for later baking. The dough keeps for 1 week in the refrigerator and 1 month frozen.