Monday, February 11, 2013
Other delicious treats are Almond Crunch cookies on page 171 or Great Pumpkin Cookies on page 162 of Tastes & Treasures cookbook.
Best Oatmeal Cookies
3 1/2 sticks butter (preferably salted)
1 1/2 cups brown sugar (Dark or light )
1 cup granulated sugar
1 Large Egg
1 1/2 teaspoons Vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins or dried cranberries
Heat oven to 350 degrees.
Cream the butter and sugars until fluffy, mix in egg and vanilla. Mix well.
In a separate bowl, mix the oats, salt, flour, and baking soda to evenly distribute.
Slowly add the dry ingredients to the sugar mixture and mix together slowly.
Try to mix as little as possible so as to not break up the oats. Add dried fruit and mix in.
Place a small ball (about one teaspoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out.
Bake for 8 to 10 Min. Rotate the sheet halfway through.
Cool 5 min., then move to cooling rack.
Store in air tight container
Makes 35 to 40 small cookies.