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Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Looking for an all-time favorite cookie of adults and kids alike? Try out oatmeal cookies. Loaded with oats, dried fruit, and chopped nuts, this crisp and chewy cookie is a real winner.

Ingredients:

1 cup (110 g) toasted or chopped walnuts or pecans (optional)

¾ cup (170 g) unsalted butter (room temperature)

1 cup (210 g) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

¾ cup (105 g) all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

3 cups (260 g) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Procedure:

1.      Preheat the oven to 350 degF (177degC) then line two baking sheets with parchment paper.

2.      If you have nuts, toast them by placing them on a baking sheet and baking them for 8-10 minutes or until they become lightly brown and aromatic.

3.      Using a mixer (electric or hand), beat the butter and sugar in a bowl. Do so until the mixture becomes rich and creamy. This could take about 3-5 minutes. Then beat in the egg and vanilla extract. Using a separate bowl, mix the flour, baking soda, salt, and ground cinnamon together. Add this flour mixture to the creamed one and beat until they are well-mixed. You can then stir in the nuts, oats, dried cranberries or chocolate chips.

4.      Place ¼ cup of batter on the baking sheet. Cookies should be about 2 inches (5 cm) from each other. You can then wet your hand and flatten out the cookies into about ½ inch (1.25 cm) thick with your fingers. Proceed to baking the cookies for about 12 – 15 minutes or until they become light golden brown around the edges but still remains soft and a little wet in the middle. Take the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.

This recipe makes about 20-24 large cookies.

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