Sunday, December 06, 2009

Matt's Oatmeal Cookies

My hubby is the baker in the family and he's perfected this oatmeal cookie. Be warned, though, because they are very addicting. You can use a walnuts or a mixture of walnuts and pecans. Also, he sometimes uses half cup of raisins and half cup of currants in the batter and the cookies simply come out scrumptious.

INGREDIENTS (makes about 30 cookies)

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups quick cooking oats
  • 1 3/4 cup chopped walnuts
  • 1 cup of raisins
DIRECTIONS

Preheat the oven to 325 degrees F.

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.

In a separate bowl combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats, nuts and raisins until just blended.

Drop by heaping tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.

Bake for about 12 to 15 minutes in the preheated oven. Cool cookies on a wire rack.