epic fail-proof

Ok,  sometimes you just need some cookies around the house.  Something to dunk, something to nibble on, something to grab in-between on-the-go just-because.   Plus, baking them makes the kitchen smell wonderful.  This is my go-to recipe for anytime cookies because I always have these stock ingredients in the pantry, the recipe is easily halved, and it takes about 5 minutes to make except for the grueling wait for them to bake.  Some people love chocolate chip cookies, but I just find the chewy texture of oatmeal cookies very comforting.  These are not proper oatmeal raisin cookies because they lack any spices but they remind me of a big bowl of perfect oatmeal with golden brown sugar and dotted with butter.  I have no idea where this recipe came to me from, but you can not fail with this recipe – add in your most favorite mix-ins and trust me, they will come out perfect for your next cup of coffee.

Chewy Oatmeal Cookies

1 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1/2 teaspoon baking soda

1 and 1/4 cup flour

1 teaspoons salt

3 cups quick-cooking oats

2 cups your favorite mix-in  (like 1 cup m&ms and 1 cup your favorite chopped nuts, or 1 cup dark chocolate chunks and 1 cup dried cranberries.  basically, whatever floats your cookie-boat as long as it adds up to 2 cups total)

Preheat oven to 325 degrees.  Cream the butter and sugars.  Beat in the eggs and vanilla.  In a separate bowl, co,mbine the flour, baking soda, and salt.  Blend the dry ingredients and the wet ingredients.  Add the oats and your 2 cups of mix-ins.  Drop by the tablespoon onto ungreased cookie sheets (you can line them with parchment paper for easy removal).  Bake about 12-14 minutes until a light golden brown.  Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a rack (or your mouth).

Makes 4 dozen cookies


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