It's been well established on this blog that I love oatmeal. Some of you may have even discovered Throwing Spoons by doing a web search for "different types of oatmeal," which brings you to The Oatmeal Dissertation. I mentioned in that post that quick oats are the ingredient of one of my favorite cookie recipes, and that I would post it here sometime.
That time is NOW.
I'm headed over to my sister-in-law's house later for Girls' Night, and promised to bring some goodies. The peanut butter pie, sadly, was out of the question, as Number One Niece is allergic to peanut butter. I rifled through my recipe box, and this recipe jumped out at me. My husband and I have been together for over seven years, and I have never, not ONCE, made these cookies in that entire time. That should be a criminal offense. I had all of the ingredients in the house, so that decided that.
These are not dry oatmeal cookies, studded with raisins. These are thin and chewy, with a bit of a caramel flavor to them, and not a raisin in sight. I will warn you here and now: they are addictive. A single batch makes around three dozen; I recommend doubling the batch, if you have a stand mixer.
Let me take this one brief moment, before I get to the recipe, to recommend some tools that I never really gave much thought to, until I bought them: cookie scoops. They look rather like small, old-fashioned spring-loaded ice-cream scoops.
I have them in small and medium sizes, and I sometimes wonder what I did without them; I'll never go back to using a spoon! Mine are from Pampered Chef, but you can get them in other kitchen goods stores; Amazon has plenty available. The small one is about a tablespoon, and the medium one is about two tablespoons. The medium one is perfect for chocolate chip cookies, but I used the smaller one for these, as they spread quite a bit.
Fred's Oatmeal Cookies
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened (I use a combination of the two)
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup quick oats (if you only have old-fashioned, give them a quick whirl in the food processor)
Preheat oven to 350˙F.
Cream together brown sugar, granulated sugar, and butter/margarine.
In a separate bowl or glass measuring cup, combine eggs, milk, and vanilla, and then beat into butter/sugar mixture until smooth.
In a separate bowl, sift or whisk together flour, baking soda, baking powder, and salt. Gradually mix into butter/sugar/egg mixture. When this is a smooth dough, mix in the quick oats.
Drop onto cookie sheets, about 2" apart. Bake until edges are turning golden brown. In my oven, on my cookie sheets, this was about 11 minutes; my mom's recipe card says 6-7 minutes, so start checking then!
Makes about 3 dozen.
4 spoons thrown:
I used to have a recipe for oatmeal cookies that were thin and chewy (a bit crisp at the edge though) and I made them all the time; then the cookbook author was brought up on charges that involved a minor and I just threw the book away.
I am happy to have a recipe to replace the one I refused to ever make again.
This is exactly what you are looking for, then!
(Please note: if you printed the recipe earlier, I just made some corrections to it. My recipe card has the doubled version on it. I started to halve it when I was typing it in earlier, but was making dinner at the same time, so I then just started typing what was on the card. Oops. The dangers of multitasking...)
I am a sucker for an oatmeal cookie! These are on my post lent list!
I have made these cookies several times since I discovered them in January, and I am happy to report that they have made oatmeal-cookie converts from apostates who had been driven from faith by dry, raisin-crowded impostors. Recent variations include adding dried cranberries and white chocolate chips, and on a separate occasion, milk chocolate chips (I prefer semi-sweet, but this is what we had in the house). Both were big hits. Thanks for posting the recipe, Martha - these cookies are so good they make me look like a better chef than I am!
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