Oatmeal Cookies

Recipe adapted from Joy of Baking

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
     (I used about a handful of almonds)

3/4 cup (170 grams) unsalted butter, room temperature
     (used 120g of butter – did not want to open up a new pack of butter >.<)

1 cup (210 grams) packed light brown sugar (used 120g of granulated sugar)

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda (substitute with baking powder)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (omitted)

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)
     (omitted – because I forgot >.<)

1.      Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. 

(To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.)

2.      In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.

3.      In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. 

4.      For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.

5.      Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.

6.      Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

The cookies are very delicious and I love the oats’ fragrance and texture. The cookies are more to the chewy side (or maybe it’s because I did not use baking soda? – it is said to make cookies crunchier). Make it thinner and bake longer if you prefer crunchy cookies.

My family love the cookies too. Dad and Mum are not used to chewy cookies – they prefer crunchy ones, so I popped a few into the oven for a few minutes. Despite cutting down the amount of sugar, my Dad and I find it a bit too sweet for our taste.

Shared some with my friends and they loved it. The cookies got better the next day; it was harder/crunchier and even more fragrant.

Easy and simple recipe that yields satisfying results – definitely a keeper.