Prep 20 mins
Cook 15 mins
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.
- 3 cups flour
- 2 teaspoons baking soda
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 lb butter
- 1⁄2 teaspoon real vanilla extract
- 2 cups sugar
- 1⁄2 cup molasses
- 2 eggs
- 2 cups old fashioned oats
- 3⁄4 cup coconut
- 3⁄4 cup chopped walnuts or 3⁄4 cup pecans
- 3⁄4 cup currants or 3⁄4 cup raisins
- 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.