I like oatmeal cookies best of all and have tried many different recipes over the years. With a few tweaks to the ingredients, I now declare these to be my all-time favorites . . . until I find another one. I'm fickle that way when it comes to oatmeal cookies. Naturally, I'm willing to share.
Oatmeal Cookies - Barbara's Way
1 cup butter, softened
1 cup granulated sugar
3/4 cup packed, dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon freshly grated orange zest
1 teaspoon baking soda
2 cups long-cooking, rolled oats
1 cup chopped walnuts
3/4 cup of chopped dried apricots
Preheat the oven to 325 degrees.
Mix together the butter and sugars, beating until well-combined. Thoroughly mix in the eggs, vanilla and baking soda. Add the zest and mix. Add the flour, oats, walnuts, and apricots to the bowl and mix until you have a thick dough.
Drop by tablespoons on a lightly-greased baking sheet. Press each cookie down with the bottom of a glass or cup dipped in a mixture of sugar and cinnamon. A tip: Parchment paper is terrific for this as the cookies bake more evenly and there is no clean up. If you use parchment paper, you don't need to grease the baking sheets.
Bake for approximately 15 minutes. After you remove them from the oven, let them sit a moment to firm up.
Makes about 5 dozen cookies depending on the size you make.
Ideas . . .
Dried cranberries or raisins would be could substitutes for the dried apricot bits.
Of course, you can add chocolate chips!
Walnuts are not a law, just a suggestion from my own taste palette. You can use peanuts, almonds, pecans . . .
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