Many thanks to Jenn for her brilliant idea for a virtual cookie exchange. I promised her a snickerdoodle recipe but I'm afraid there's been a change of plans but for a very good reason, I assure you. I used to work with someone who was quite the prolific baker. She would frequently bring goodies in to work much to my delight. One of her specialties is oatmeal cookies. These are the best oatmeal cookies I've ever had. The entire office would go nuts at the mere rumor that she'd brought in oatmeal cookies for us. They are thin, buttery and little crispy but still moist and chewy. In short, these are the perfect cookies. Imagine my delight when she emailed me the recipe just a few days ago. I haven't yet asked J to make them for me but I can hardly wait (he's the baker in our relationship). So here goes - a recipe for the best oatmeal cookies ever.
Oatmeal Cookies
3/4 lb. butter (3 sticks)
1 Cup light brown Sugar
1 1/8 Cup Sugar
1 large egg
1 1/2 tsp. Vanilla
3 Cup rolled oats
1 1/2 Cup all purpose flour
3/4 tsp. Salt
2 1/2 tsp. Baking soda
1 1/2 Cup Raisins (some one suggested Toffee bits instead of raisins, which sounds like a yummy alternative to raisins)
1 1/2 tsp. cinnamon,
1/2 tsp. cloves & 1/2 tsp. nutmeg are her own additions, they are not in the original recipe.
Pre heat oven to 350 degrees. Cream butter until fluffy; add sugars, cream till fluffy; add egg and vanilla & mix well. In another bowl mix together oats, flour, salt, baking soda (cinnamon, cloves, nutmeg are optional) Slowly mix oat mix into butter/sugar mix until combined. Add raisins and mix. Drop by Tbsp (I use tsp. size drops) onto cookie sheet & bake for 8-10 minutes (or longer as needed) cookies should be golden brown. Cool on cookie sheet until firm, then place on cooling rack.
Happy baking!!