Thursday, November 13, 2008

Make any oatmeal-type cookie

My husband is a terrific cook, and oatmeal cookie connoisseur. So much so that he wrote a paper on oatmeal-cookie-baking for his technical communications class this semester.

He grants his permission to post it.

Oatmeal Cookie Master Recipe

  1. Combine and mix well:
    1 cup softened Butter
    1 ¼ cup Brown Sugar
    2 large eggs
    1 teaspoon Vanilla
    1 teaspoon Baking soda
    ½ teaspoon Salt

  2. Mix in:
    1 ¼ cup all-purpose flour (it's okay to use up to 1/2 cup as whole wheat. If you use more, add another egg)
    3 cups oats

  3. (Optional) Mix in a variation:

    Oatmeal-Chocolate chip
    1 cup chocolate chips

    Oatmeal-Raisin cookies
    ¾ cup raisins

    Fall Harvest cookies
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    1/8 teaspoon cloves
    ½ cup chopped nuts
    ½ cup raisins

    Oatmeal Mounds
    ¾ cup toasted coconut
    ½ cup pecan nuts
    ¾ cup chocolate chips

    Oatmeal Scotchies
    ¼ teaspoon rum extract
    1 cup butterscotch chips

  4. Scoop on to cookie sheet

  5. Bake at 375 degrees F for 9 minutes

  6. Let cool on pan for 5 minutes, then remove to cooling rack

  7. Test cookies
    Whenever making cookies, it is usually best to bake a test cookie or two. By noting the conditions of the test cookie, you are able to modify the cookie dough for optimum results. The cookies that you bake are your creation; it is far better make a test cookie than to be faced with disappointment.
    If the cookie spreads excessively, add 1-2 tablespoons of flour to the dough or refrigerate the dough for 1-2 hours before baking.
    If the cookie is too dry, add 1-2 teaspoons of milk to the dough.

  8. Call your friends (or your kids) and enjoy some cookies together!

Oatmeal Scotchies

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