It’s very cold and windy outside today. A great day to stay in with lots of pillows and a snoozy cat. I did manage to organize myself after lunch to make some cookies, though. I’ve been doing some minor tinkering with this recipe for oatmeal cookies and I’m really happy with them. They’re irresistibly chewy with a great caramelized almost toffee-like flavor thanks to all the butter. Thanks to Mom for sharing the recipe for these:
Favorite Oatmeal Cookies
3/4 c butter, softened (1 and 1/2 sticks)
1 c packed light brown sugar
1/2 c granulated sugar
1 large egg
1/4 c water
1 t vanilla
2 and 2/3 c rolled oats
1 c flour
1 t salt
1/2 t baking soda
1 c sweetened flaked coconut
1 c chopped pecans
Cream together butter and sugars, then beat in egg, water and vanilla. Sift all-purpose flour together with baking soda and salt and stir into wet ingredients, then add remaining ingredients and mix. Drop spoonfuls onto greased cookie sheet and bake for 10-12 minutes. Since I don’t have a convection oven, I usually bake them for 10 to 11 minutes, then turn the pan and finish for another 1-2 minutes. Cool on the pan before removing to a cooling rack. These cookies are best when allowed to brown to a light caramel color. They are flat and very chewy, almost like Florentines. While I think old-fashioned rolled oats are best, you can use quick oats in pinch—with quick oats use 3 cups of oats and be aware the cookies will be somewhat doughier and less chewy. I don’t have to talk to you about using real butter, do I? Margarine just would not be the same.
