Judi's Really Good Oatmeal Spice Cookies

"I like a crunchy oatmeal cookie, as well as one that isn't shy with the spices. Use the best quality spices you can get your paws on. Most supermarkets carry McCormick's Gourmet Spices above their general selection. A bit more money, but good ingredients are always worth it. I like this one I've perfected over the years that satisfies all of my oatmeal cookie criteria. Before baking, see if you think you'd like more raisins, nuts or if you'd like to add something different, like chocolate chips. I am guessing at the yield, but the 2 dozen listed may be low. I just make as many as I can until the dough runs out."
 
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Ready In:
35mins
Ingredients:
15
Yields:
2 dozen or more
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ingredients

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directions

  • Cover several cookie sheets with parchment (or aluminum foil).
  • Preheat oven to 375°F.
  • Combine the flour, baking soda and spices.
  • In the bowl of a mixer, cream the butter, vanilla and add the sugar, beating well.
  • Add the molasses (I recommend spraying the measuring cup with Pam first) and beat to mix.
  • Add the eggs one at a time.
  • On low speed, add the dry ingredients only until incorporated.
  • Then add the oatmeal, coconut, nuts and currants, stirring until mixed.
  • Using a rounded kitchen teaspoon of dough, drop each cookie onto the sheet about 2 inches apart from the next.
  • Bake for 10 to 12 minutes.
  • Cool on a wire rack and store in an air-tight container.

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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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