Favorite Toasted Oatmeal Cookies (T&T)

Posted by LuAnn at recipegoldmine.com 2/26/2002 2:57 pm

I have TWO favorite types of oatmeal cookies - thick, soft and chewy - like "Mrs. Field's Oatmeal Raisin" cookies, and thin/crispy-yet chewy - like those made in a local bakery. I absolutely can NOT narrow my "favorite" choices down to just one!! I've no doubt added a few pounds over the years searching for the "perfect" recipes that most closely approximate these two favorites!! This is the closest recipe I've found for the thin ones baked in the very popular local bakery I mentioned. I'm guessing many of you have YOUR favorite recipes too!! I'd love to add THEM to my collection also!! Blessings!!

Source: Adapted from A Collection of the Very Finest Recipes Ever Assembled into One Cookbook, 1979. (Yes, that really IS the title)!!

3/4 cup butter or margarine (I use butter)
2 1/2 cups raw oats (I use the larger old-fashioned variety)
1/2 cup flour (may use a scant 1/2 cup of whole
    wheat pastry flour - still tastes great)
1 teaspoon ground cinnamon (may omit)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar
1 egg (I used egg beater, however, don't know
    exactly why I "worry" about the extra 6 g of fat
    with all the BUTTER in the recipe)!
1 teaspoon vanilla (I use 2 teaspoons)

Optional
1/2 cup coconut (I generally don't use this, just
    because the cookies I love from the bakery don't
    have coconut, but I'm sure it'd be good also)
1/2 cup chopped walnuts (I always use)
1/2 cup raisins (I must have these too)!

Preheat oven to 375 degrees F.

In medium skillet, over medium heat, heat butter until melted. Add oats; stir constantly until golden, about 5 minutes. Remove from heat and cool slightly.

Meanwhile, sift flour with cinnamon (if using), salt and soda; set aside.

In large bowl, combine sugar, egg and vanilla extract. Beat until light with wooden spoon or mixer at medium speed.

Stir in oats and flour mixtures and mix well

Drop by teaspoon onto ungreased cookie sheet. (I use a 2 tablespoon capacity "ice cream" scoop, then flatten dough slightly before baking).

Bake 10 to 12 minutes; cool and enjoy. A truly delicious oatmeal cookie!!

Makes about 2 dozen 3-inch cookies. (Even if the book DOES say it makes FOUR dozen)!! AND, the bakery makes them at LEAST half again this big, meaning I'd only get 12 - 18 if I made them THAT big!!