My husband’s one request over the years was for the perfect oatmeal cookie. The kind that’s chewy in the middle and crunchy along the edges. Not too sweet but not bland. I tried many different recipes before I finally came across this recipe. My goodness, I won’t say it was worth the wait as I wish I had come across it sooner, but they are GOOD!
The best part about this recipe is it’s versatile. You can make it into plan ol’ oatmeal cookies, or you can make them into butterscotch oatmeal cookies, chocolate chip oatmeal, and my personal favourite, white chocolate chip with dried cranberries. The first time I made them was for a Christmas Cookie Party, I loved the fact I could make a double batch quickly, then divide the batch up and get two completely different tasting cookies just by switching up the extra add-ins.
Old Fashion Oatmeal Cookies
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup butter
1 cup brown sugar
1 tsp vanilla extract
3 cups quick cook oats
Plain Cookies: add a cup of white sugar. The other cookies have extra flavour, plain oatmeal cookies need an extra somethin’, somethin’ too.
White Chocolate Chip & Cranberries: 1 cup white chocolate chip, 1 1/2 cups dried cranberries
Butterscotch Oatmeal: 1 11-oz. package butterscotch chips
Chocolate Chip Oatmeal: 1 11-oz. package semi-sweet chocolate chips
- Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl.
- Gradually beat in flour mixture. Stir in oats and the extra ingredients.
- Using an ice cream scoop, drop balls of dough onto parchment covered baking sheets.
- Bake for 10-12 minutes. Cool on baking sheets for 1 – 2 minutes then remove to a wire racks to cool.