The classic cookie recipe for the sweet, lightly spiced delights you seek.
- 3/4 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, optional
- 1/4 teaspoon ground cloves, optional
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 2 cups rolled oats
- 1 cup raisins or snipped dried tart cherries, optional
- Nuts, chopped (optional)
- 1 cup raisins (optional)
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com
Preheat oven to 375˚F.
In a large mixing bowl, beat butter with an electrical mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl every now and then. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool.
Oatmeal cookie with raisins or cherries variation:
Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.