Recipe by rikkilm
Butter is the essential ingredient in the taste and texture of cookies. For chewier consistency, you could use half oil and half butter instead of all butter
Top Review by Cathleen Colbert
Finally, an oatmeal cookie that doesn't end up looking like a rock. These are lovely color and texture and spread nicely in the oven. I used dried blueberries in a couple batches in place of the raisins. I got the idea from another recipe for oatmeal cookies where the results were cookie rocks.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 1⁄2 cup packed brown sugar
- 1⁄2 cup white sugar
- 1 cup melted butter
- 1 tablespoon molasses
- 1⁄2 cup milk
- 1 3⁄4 cups large-flake oatmeal
- 1⁄2 cup raisins
- 1⁄2 cup chopped pecans
Directions See How It's Made
- Preheat oven to 350°.
- Whisk together; flour, cinnamon and salt together in a bowl, make well in center of ingredients.
- In separate bowl mix egg, brown sugar, white sugar, melted butter, molasses and milk together.
- Pour wet mixture into dry mixture, stir until combined.
- Add oatmeal, raisins, pecans stir until combined.
- Arrange 1-1/2 balls on ungreased cookie sheet bake until golden brown 10-12 minutes.