I don't usually get excited about oatmeal cookies, but found this great recipe on "Taste of Home." It has a tablespoon of molasses, which might be the secret to the perfect texture-- not too dry, not too soft.
Chewy Oatmeal Cookies
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tbs. molasses
2 tsp. vanilla
2 cups all purpose flour
2 cups quick cooking oats
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt
1 cup each raisins and chopped pecans
1 cup chocolate chips (optional)
Cream together sugars, eggs and butter until fluffy, then stir in vanilla and molasses.
In a separate bowl, mix the flour, oats, soda, salt, cinnamon, raisins and pecans.
Gradually stir the dry ingredients into the wet.
Bake on greased cookie sheets at 350 for about 10 minutes, or until lightly brown. Cool on racks.
It makes a big batch so I froze half for later. "Later" is fast approaching.
Over the top, but tough times call for drastic measures.
Certainly look yummy
ReplyDeleteAgain, wish that was on one of my Blue Willow plates. Are your dishes Churchill from the UK?
ReplyDeleteDear WOL, yes, I had to go in the kitchen and check, and those salad plates are indeed Churchill from the UK. Good call. We also have Johnson Bros. Everything tastes better on Blue Willow.
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