Saucer-Size Oatmeal Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3 cups old-fashioned oatmeal
- 2 large eggs
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 14 tbls. (1 3/4 sticks) unsalted butter, melted
- 2 tbls. vegetable oil
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 cup dried cranberries
- 1 cup chocolate chips or 6 ozs. bittersweet chocolate, cut into small chunks
Instructions
1. Adjust oven racks to highest and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.
2. Mix flour, baking powder, baking soda and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate.
3. Using a 1 1/2-ounce (3-tablespoon) spring-action ice cream scoop, scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 to 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.
How can I vary it?
Substitute 1 cup toasted walnuts or pecans, coarsely chopped or 1 cup toasted slivered almonds for the chocolate.
Substitute 1 cup chopped dried apricots or 1 cup raisins for the cranberries.
How far ahead can I make it?
The oatmeal dough balls can be placed on a cookie sheet and frozen until solid, then transferred to a freezer bag and frozen for up to 2 months. Thaw as many as needed slightly until soft on the outside and bake. Although the cookies can be baked a day ahead, I prefer them freshly baked.
Note: Recipe is from "Perfect Recipes for Having People Over" by Pam Anderson. I like my oatmeal cookies crisp on the outside and chewy in the middle. If you don't have a 1 1/2-ounce ice cream scoop, simply measure the dough in 3-tablespoon portions (or a scant 1/4 cup if using a dry measuring cup).
Source: The Advocate - Baton Rouge, La
2. Mix flour, baking powder, baking soda and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate.
3. Using a 1 1/2-ounce (3-tablespoon) spring-action ice cream scoop, scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 to 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.
How can I vary it?
Substitute 1 cup toasted walnuts or pecans, coarsely chopped or 1 cup toasted slivered almonds for the chocolate.
Substitute 1 cup chopped dried apricots or 1 cup raisins for the cranberries.
How far ahead can I make it?
The oatmeal dough balls can be placed on a cookie sheet and frozen until solid, then transferred to a freezer bag and frozen for up to 2 months. Thaw as many as needed slightly until soft on the outside and bake. Although the cookies can be baked a day ahead, I prefer them freshly baked.
Note: Recipe is from "Perfect Recipes for Having People Over" by Pam Anderson. I like my oatmeal cookies crisp on the outside and chewy in the middle. If you don't have a 1 1/2-ounce ice cream scoop, simply measure the dough in 3-tablespoon portions (or a scant 1/4 cup if using a dry measuring cup).
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
364
Rating
Date
January 4, 2006
Categories
Cookies