Oatmeal Kitchen Sink Cookies
(adapted from a recipe I found online, I changed the flour amount and added more interruptions,* so I now consider the recipe to be my creation)
Ingredients:
1 stick butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups quick-cooking oats
3/4 cup chopped nuts (pecans, walnuts, hazelnuts)
1/2 cup raisins (opt. if you don't like raisins, if so increase nuts to 1 cup)
1 cup semisweet chocolate chips
1 teaspoon cinnamon (opt.)
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C)
2. In a large bowl, cream together softened butter and sugars with an electric beater. Beat in eggs one at a time. Beat in vanilla.
3. In another bowl, combine flour, baking soda, and salt. Stir into the butter/sugar mixture until just blended.
4. With a large spoon or stiff spatula, mix in oats 1 cup at a time, nuts, raisins, and chocolate chips. Dough will be stiff but it will all come together, I promise.
5. Drop dough onto UNGREASED cookie sheets in ping pong ball size spoonfuls. Tap each cookie lump just a little on top to flatten slightly.
6. Bake for 12 minutes in the preheated oven. Cookies should be just golden brown. Let cookies rest on the cookie sheet for 5 minutes, then remove to a wire rack to cool.
Notes:
-It is important that the butter be softened or the cookies will lose their shape in the oven. Stick the unwrapped butter on a place in the microwave for 10 sec intervals, 30 sec total--don't do 30 sec altogether or the butter will explode, trust me.
-You can make the cookies in bigger than ping pong ball size lumps, just extend baking time a little. The original recipe called for "heaping spoonfuls." I guess my heaping spoonfuls were more generous than hers, because my cookies were huge. Also if you make bigger cookies, flatten them more before baking.
*interruptions are what a friend of mine calls ice cream add-ins.
1 stick butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups quick-cooking oats
3/4 cup chopped nuts (pecans, walnuts, hazelnuts)
1/2 cup raisins (opt. if you don't like raisins, if so increase nuts to 1 cup)
1 cup semisweet chocolate chips
1 teaspoon cinnamon (opt.)
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C)
2. In a large bowl, cream together softened butter and sugars with an electric beater. Beat in eggs one at a time. Beat in vanilla.
3. In another bowl, combine flour, baking soda, and salt. Stir into the butter/sugar mixture until just blended.
4. With a large spoon or stiff spatula, mix in oats 1 cup at a time, nuts, raisins, and chocolate chips. Dough will be stiff but it will all come together, I promise.
5. Drop dough onto UNGREASED cookie sheets in ping pong ball size spoonfuls. Tap each cookie lump just a little on top to flatten slightly.
6. Bake for 12 minutes in the preheated oven. Cookies should be just golden brown. Let cookies rest on the cookie sheet for 5 minutes, then remove to a wire rack to cool.
Notes:
-It is important that the butter be softened or the cookies will lose their shape in the oven. Stick the unwrapped butter on a place in the microwave for 10 sec intervals, 30 sec total--don't do 30 sec altogether or the butter will explode, trust me.
-You can make the cookies in bigger than ping pong ball size lumps, just extend baking time a little. The original recipe called for "heaping spoonfuls." I guess my heaping spoonfuls were more generous than hers, because my cookies were huge. Also if you make bigger cookies, flatten them more before baking.
*interruptions are what a friend of mine calls ice cream add-ins.
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