Just in time for the weekend, Lisa made a big batch of oatmeal cookies for her father (they are his favorite) and I was able to sneak a few away for us. Lisa, like I did, started her baking career with cookies, but in her case they were oatmeal cookies! She made these with chocolate (!) chips and raisins. They are soft, chewy and delicious. Lisa freezes these cookies and brings them out when she wants to serve them. I think that is such a smart idea and want to have homemade cookies ready to go for impromptu guests or when I feel the urge for a cookie!Print
- 4 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups packed light brown sugar
- 2 sticks butter, softened
- 1 stick margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup dried cranberries
- 1 cup raisins
- 1/2 craisins and 1/2 white chocolate chips
- Preheat the oven to 350ºF.
- Line a baking sheet with a Silpat baking mat.
- Stir together the oats, flour, baking soda, baking powder, cinnamon, and salt and in a large mixing bowl and set aside.
- Place sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy.
- Add eggs one at a time and then the vanilla, combine.
- Reduce speed to low and slowly add oat-flour mixture until just combined. Add your choice of chocolate chips and cranberries/ raisins and mix gently with a spatula.
- Scoop the dough into rounds and place them 1-inch apart on the baking sheet.
- Bake for 12 to 14 minutes until golden and just set.
- Let the cookies cool on the baking sheet for 5 minutes.
These cookies last for several days in a airtight container. They also freeze well. Be sure they are room temperature before freezing.