Oatmeal Cookies: Load ’em Up!

Pecan, Date Oatmeal Cookies: My personal favorite!

Oatmeal: some see breakfast food; I see hard to resist soft cookies delightfully textured with crunchy, chewy, chocolaty add-ins, ready for some serious milk dunking. Preparing to make oatmeal cookies for my daughter’s after school snack, I was inspired by all the possibilities as I strolled down the bulk bin section at Whole Foods.  Pecans, white chocolate chunks, dried cranberries and blueberries, raisins, chocolate chips, dates, all called out to me with the lilt of a singsong auctioneer.

We don’t use white flour much anymore, so this recipe includes King Arthur White Whole Wheat Flour, which produces superior results in delicate baked goods typically weighed-down, hard, or dry when using whole wheat flours.  For the adventurous oatmeal cookie lovers out there, there are numerous ways to load these blond beauties; these are a few of my favorites.

Raisin Oatmeal Cookies

Dried Cranberry, White Chocolate Chunk Oatmeal Cookies: These are great for Christmas or Valentines Day

Loaded Oatmeal Cookies

Yield: 4 dozen
1          cup  butter
1          cup  brown sugar — firmly packed
1/3     cup  granulated sugar
2          whole  eggs
2          teaspoons  vanilla
1 1/2  cups  King Arthur White Whole Wheat Flour
1           teaspoon  baking soda
1/2      teaspoon  salt
1 1/2   teaspoons  cinnamon
3 1/2   cups  oatmeal
1 1/2    cups  Add-ins — raisins, nuts, dried fruit, or chocolate chips, etc.

Heat oven to 350°.  Cream butter and sugars with a mixer. Add eggs and vanilla; mix well. Combine flour, baking soda, salt, and cinnamon in a separate bowl. Add to butter mixture; blend well.

Stir in oats and Add-ins. Drop by rounded teaspoons onto parchment lined cookie sheet. Bake 9-11 minutes, or until cookies are light golden brown. For crisp cookies bake 1-2 minutes more. Cool on wire racks.

NOTES : For High Altitude: Add 1/4 cup more flour; bake as directed.

Cranberry, Blueberry, White Chocolate Chunk Oatmeal Cookies: Great for 4th of July!

Chocolate Chip Oatmeal Cookies: Served warm, the chocolate is velvety.


One response to “Oatmeal Cookies: Load ’em Up!

  1. Pingback: Friday Cookies | Savoring Today

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