Oatmeal CookiesWritten by CMP on March 07, 2010
me: Raisins or No Raisins?
the boys: NO RAISINS!!
And so it was our first homemade batch of oatmeal cookies was raisin-less. I did sneak in some whole wheat flour, though...
- 1 Cup butter, room temperature
- 1 Cup light brown sugar
- 1 Cup white sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 1 Cup White Flour
- 1 Cup Whole Wheat Flour
- 1 Tsp Baking Soda
- 1 Tsp Kosher Salt
- 1 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 3 Cups Whole Oats
In a large bowl, combine the white flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a stand mixer fitted with a paddle, cream the butter and sugars - about 5 minutes. Add the eggs and vanilla and mix until well combined.
Add the dry ingredients to the butter / sugar / egg mixture and mix (by hand). Add the oats last and mix in until evenly distributed.
Wrap the cookie dough tightly in saran wrap and refrigerate at least 1 hour (over night would be better).
Pre-heat your oven to 375 degrees. On a greased cookie sheet, place golf-sized balls of the dough about 2 inches apart. Flatten with the palm of your hand to about 1/2 inch thick.
Bake 8-11 minutes, until golden. Let cool on a wire rack 5-10 minutes, or until you can't wait any longer.