Oatmeal Cookies
Nothing says home quite like a warm oatmeal cookie — slightly crisp on the outside and meltingly tender on the inside. Here is my latest version. I recently made a fresh batch and served them to a friend for dessert. She could not resist and devoured five of them!
Oatmeal Cookies
Makes 24 cookies
1 cup flour
½ teaspoon baking powder
¼ teaspoon (scant) baking soda
½ teaspoon salt
½ cup room temperature unsalted butter
1 cup brown sugar
1 egg
¾ teaspoon pure vanilla extract
½ cup pecans, chopped
½ cup walnuts, chopped
¼ cup raisins
¼ cup dried cranberries
1 cup old-fashioned oats
Directions
Sift flour, baking powder, soda, and salt into a small bowl and set aside.
Cream butter and brown sugar in medium-sized bowl with a hand-held mixer until light and fluffy, about 5 to 6 minutes. Add egg and vanilla and beat, scraping the side and bottom of the bowl a couple of times, until pale-colored and creamy. Remove beaters and fold in flour, nuts, raisins, cranberries, and oats. Place in bowl or container and seal tight with plastic wrap or a top. Refrigerate at least 2 hours.
When ready to bake, preheat oven to 350°F (177°C). Roll chilled dough into walnut-sized balls and place on parchment- or Silpat-lined baking sheets, spacing at least 2 inches apart—they will stay fairly rounded. Bake for 10 to 12 minutes until just firm in the center. Remove from oven,and cool on cookie racks.
Wonderful served warm.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
