My mother made these cookies all the time when I was a kid, and quite honestly, this is the first time I’ve ever made them for myself. I love trying new recipes all the time, so I often fail at posting and making those most loved recipes from the past.
This recipe is taken from Better Homes and Gardens New Cookbook.
I omitted the cinnamon and the cloves from the oatmeal cookie recipe to make the oatmeal chocolate chip. I also omitted the nut option from the oatmeal-chip recipe.
3/4 cup butter, softened
1 cup packed brown sugar
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)
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats
1. In a large mixing bowl beat butter with an electric 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 sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
MAKES 48 COOKIES
Oatmeal-Raisin Cookies: Prepare as above, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries. Makes about 54 cookies.
Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavoured, or peanut butter-flavoured pieces and 1/2 cup chopped walnuts or pecans. Makes about 54 cookies.