Got a cookie monster in your home?
This is a nice oatmeal cookie recipe and while it does have sugar & butter (things we don’t want too much of), it isn’t overly sweet. Dick loves his cookies, so we try to keep a stash of cookie dough balls on hand in the freezer and he can bake them when he needs a fix (this also results in a little portion control – he can bake just enough for dessert – so no temptation for extras!
- 1-1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 stick butter (softened)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup raisins or craisins
- 1/4 cup walnuts (or other nuts or your choice but walnuts have more antioxidents)
- 1/4 cup dark chocolate chips
- In a bowl, toss together the flour, cinnamon, baking soda, raisins, nuts & chocolate chips.
- In a mixer, blend the butter and sugars.
- Add egg & vanilla to the egg/sugar mixture and mix well.
- Fold or beat in dry ingredients until evenly incorpated.
- Using a melon baller, scoop cookie dough into balls. If you are baking right away, preheat oven to 350 and place cookie dough balls on cookie sheet lined with parchment; press dough with fork tines to flatten a bit.
- Bake for about 10 minutes til cookies are brown lightly browned.
- If you don’t want to bake them all, scoop the extras onto a pan, lined with parchment (they can be close together because you’re going to freeze them, not bake them.
- Put sheet in freezer and leave there until they are frozen.
- Quickly remove them from pan and put in freezer bag, return to freezer and leave until you are ready to bake the next batch!
Warning: be sure to return the frozen cookie dough immediately to the freezer – it you don’t you’ll end up with a big blob of cookie dough and have to redo!