Ready or Not #126: Oatmeal Cookies

After writing my article last week, I couldn’t stop thinking about oatmeal cookies. That is a natural thing to dwell on after writing about baking soda, right? I thought that it would be nice if I shared my two favorite cookie recipes – oatmeal and peanut butter. Oatmeal now and peanut butter on the next post.

How did you guess they were my favorite? Maybe it is because they are easy to make and they both have very food storage friendly ingredients and are healthy – as far as cookies go. That, or it was because I told you before that they are my favorite cookies.

Another reason they are my favorite is because I can make them taste good. No matter what I do, I can’t make a good chocolate chip cookie, my husband’s favorite. I have an excellent recipe for chocolate chip cookies, but the only way that you can eat them, after I have baked them, is to pour the milk on the cookie pan and wait for the cookies to soften up so that they can be scraped off. I’ll stick with my successful oatmeal and peanut butter cookies and get my chocolate elsewhere.

Good Old Fashioned Oatmeal Cookies
½ lb. (2 sticks) margarine
½ cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cup white flour (high altitude – 1 ¾ cups flour)
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups uncooked oats – quick or old fashioned
1 cup raisins (optional)

Heat oven to 350 degrees. Cream together margarine and sugars until creamy. Add eggs and vanilla, beat well. Add the remaining mixed dry ingredients, mix well, and then stir in the oats and raisins. Mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on a wire rack, after letting rest on cookie sheet for about one minute. Makes about 4 dozen. So yummy – and healthy!

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