BASIC OATMEAL COOKIES
1 cup butter, room temp
1 1/3 cup packed brown sugar
2 cups all-purpose flour
1 tsp vanilla:
1/2 tsp salt
1 tsp baking soda, dissolved in 2 tbsp hot or boiling water
2 cups quick oats (don’t use instant oats or oatmeal cereal)
1 cup of chocolate chips/dried cherries/dried cranberries/shredded coconut (all optional)
Pre-heat to 375 degrees. Cream butter and sugar in a bowl. When it’s creamy, add vanilla and then dry ingredients. Mix well. Dissolve baking soda in the water and pour soda water over mixture until well blended (mixture should be sticky and tacky to the touch). Gently fold in optional ingredients if using any. Don’t overmix the dough – you want soft cookies, not door stops.
Aside: I made half the batch as soft round mounds that I baked for 15 minutes, and the other half I used the back of an offset spatula (or you can use a spoon) to flatten out each mound so they would bake in 12 minutes.
Using an ice cream scoop, drop soft mounds onto parchment paper lined cookie sheets with at least 1 1/2″ around each mound so the cookies have adequate room to spread out and enough air around each one to bake evenly. Bake each sheet for 12-15 minutes before cooling on racks. Makes 20 large cookies.
And this is an example of a micro batch:
SINGLE SERVE OATMEAL COOKIE BATCH
1 tbsp butter
1 tbsp white granulated sugar + 1 tbsp brown sugar
1/4 cup flour + 1 tbsp flour
1/8 tsp vanilla
Pinch of salt
1 tbsp. Water
Pinch of baking soda
1/4 cup quick oats (don’t use instant oats or oatmeal cereal)
1 – 2 tbsp chocolate chips/dried cherries/dried cranberries/shredded coconut (all optional)
Mix the ingredients in a cereal bowl with a fork. Use parchment paper to get a softer cookie, and for quicker clean up. Flatten the dough down a bit with your fingers or fork so the cookie bakes evenly. Bake at 350 degrees, for 12-13 minutes.
Megan’s Microwave Instant Oatmeal Cookie. Megan has posted two other variations of, not only small oatmeal cookie batches, but batches that can be made if a microwave or toaster oven. This is especially interesting to me because we don’t have a stove at work, but we do have a microwave and a toaster oven, to I’m thinking some Saturdays I might be making use of her recipes. 😀
On behalf of Mr. Dogass Copper, thanks for the cookie receipe! I always use butter. Love the coconut idea!
The idea is to make this a healthy cookie, TC. The coconut is a decadent option, one you can allow yourself because you don’t use butter. (Yeah, yeah. That’s the ticket. I’m almost believe my own b.s. Ha!)
For me it’s the additives and weird stuff in margarine, so I can’t have it. Organic butter though, noooo problem. Plus, I don’t have cholesterol issues. Not that I’m about to have a buttered blt!
I’m sulphite intolerant. There isn’t anything is margarine in Canada that I’m bothered by.