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Best Ever Oatmeal Cookies

Best Ever Oatmeal Cookies

Quick: think of the perfect cookie. Is it soft and chewy, or crisp and crunchy? The debate rages on. But many will agree, that when it comes to oatmeal cookies, both aspects are key. Perfection is a crispy exterior, bottom, and edges, with just a bit of chewiness in the interior when first cooled. This oatmeal cookie recipe has it covered, with balanced spices, the right amount of saltiness, and amazing texture from the dried fruit and nuts. You won’t be disappointed!

Best Ever Oatmeal Cookie Recipe

3 sticks salted butter, softened
1 cup granulated sugar
1 cup dark brown sugar (packed)
1 extra large egg
2 teaspoons pure vanilla extract
1 ¼ cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon (just a pinch) ground cloves
1 teaspoon baking soda
3 cups old fashioned rolled oats (not instant)
1 cup raisins or other dried fruit such as chopped dates or mission figs, or a mixture of all three, totaling one cup (optional)
¾ cup chopped walnuts (optional)

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Cream butter and sugar together until fully incorporated, using a stand mixer or hand mixer. Add egg and vanilla and mix well. Scrape sides of bowl and mix until combined.

Meanwhile, in a separate bowl mix all dry ingredients except oats. Use a whisk or sift together to distribute evenly. Add dry ingredients to wet, a bit at a time. Then add oats, a bit at a time.

Finally, add dried fruit and nuts and mix briefly.

Drop by heaping tablespoon onto prepared cookie sheets. Then, using slightly damp (not wet) fingers, flatten the spoonfuls into disks. You can leave the edges somewhat irregular. Just be sure to leave at least an inch or two between the cookies, because they will spread a bit. Place no more than a dozen cookies on the sheet at a time. 4 rows of three works best.

Bake for approximately 11-13 minutes, or until golden brown (set a timer!). The cookies will rise a bit, then flatten out and brown. Watch them carefully, and if necessary, rotate the pan during baking for even browning. Cool on a wire rack. Yield: approximately 36 cookies, depending on size.

Store in an airtight container.

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  • Paula Schmidt says:

    Normally I play a little fast and loose with recipes but this one I followed exactly except for the vanilla, because I didn’t have it. up to about nine minutes baking they look like little piles of oatmeal that you would have for breakfast. They were very spread out and liquid. Then they started browning up and I took them out about 10 to 11 minutes so they could finish cooking on the sheet. And while they’re good they are very thin and I imagine tomorrow will be extremely crispy. I think I will play around with the oven temp and see if cooking them slower helps.

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