I love a good, chewy oatmeal cookie especially when it’s studded with chocolate chips and dried cranberries. Add a big glass of cold milk and I’m a happy girl.
For this recipe, I add a dash or two of cinnamon to the dough for just a hint of spice and make smaller than saucer-sized cookies. I find that the cookies don’t spread as much while baking when the dough is a bit chilled. And since I like them on the chewy side, I make sure not to over-bake them. I usually don’t bake a whole batch of cookies at once. Instead, I make the dough, bake a few, then scoop the rest of the dough into balls and freeze them for later baking. This way, I can have freshly baked cookies in no time at all. In fact, I think I’ll turn on the oven and thaw a few cookies out right now…
Saucer-Sized Oatmeal Cookies
-recipe from Perfect Recipes For Having People Over by Pam Anderson
I like my oatmeal cookies crisp on the outside and chewy in the middle. The ingredients and their proportions in this recipe deliver that perfect combination of textures. If you don’t have a 1 1/2-ounce ice cream scoop, simply measure the dough in 3-tablespoon portions (or a scant 1/4 cup if using a dry measuring cup). Makes about 18 large cookies.
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups old-fashioned oatmeal
2 large eggs
3/4 teaspoon salt
1 teaspoon vanilla extract
14 tablespoons (1 3/4 sticks) unsalted butter, melted
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
1 cup dried cranberries
1 cup chocolate chips or 6 ounces bittersweet chocolate, cut into small chunks
Adjust oven racks to highest and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.
Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt, and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate.
Using a 1 1/2-ounce (3-tablespoon) spring-action ice cream scoop, scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 to 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.
Make ahead option: The oatmeal dough balls can be placed on a cookie sheet and frozen until solid, then transferred to a freezer bag and frozen for up to 2 months. Thaw as many as needed slightly until soft on the outside and bake.
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