Recipe by country girl kim
I've searched high and low for the ultimate oatmeal cookie recipe and finally, I've found the one that does it for me. These are chock full of goodies, have great flavour, are substantial without being a paperweight, moist and chewy on the inside, a bit firm on the edges. Cookie heaven.
Top Review by WyomingMoonDust
I was looking for a new oatmeal recipe and stumbled upon this one. Although I was skeptical about the amount of "dough" versus the chunky "stuff" the cookies came out great. I did however only use Irish oats for the oats, as was all I had on hand. I added 1/2 teaspoon of ginger, ground cloves, all spice, cinnamon and nutmeg as my family love the spicy side of oatmeal cookies. These cookies don't need to be cooked on parchment paper if anyone is out, as a side note. Just spray it or lightly grease the cookie sheet and they come out just as well.. Thanks for posting such a versatile cookie recipe Kim!!!!!!!!
- 1 cup rolled oats
- 1⁄4 cup steel cut oats
- 3 ounces bittersweet chocolate (chips or chopped up chunks)
- 3⁄4 cup pecans, toasted and chopped
- 4 ounces dried sour cherries, chopped (can substitute cranberries)
- 1 1⁄4 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup butter, softened
- 1 1⁄2 cups dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
Directions See How It's Made
- Preheat oven to 350 degrees, and line cookie sheet with parchment paper.
- Mix all the chunky stuff up in a medium bowl. (That’s the oats, chocolate, cherries, and pecans.).
- Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
- In a large bowl, cream butter and sugar, till there aren’t too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
- Then, fold in the chunky stuff. Don’t worry, it’ll look like there’s more chunky stuff that cookie dough, but it will work.
- Drop dough onto parchment lined cookie sheets, I like to portion out a bit less than 1/4 cup per cookie.
- Bake for 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don’t. They’ll firm up as they cool.