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Best: Oatmeal Cookies
Author/Submitted by: Recipe by Canadian Living Test Kitchen,
Source: Canadian Living magazine, Oct 94; Presented in article by Elizabeth Baird: "Baking Up The Best"
Servings: 34
Categories:
Cookies
/
Desserts
Ingredients: 4 1/2
cups
All-purpose flour 4 1/2
cups
Quick cooking oats 4
cups
Firmly packed brown sugar 1
tablespoon
Baking powder 1
tablespoon
Baking soda 2
teaspoons
Salt 1/2
cup
Butter,
softened
3 1/4
cups
Best: Oatmeal Cookie Mix,
see recipe
1
Egg,
beaten
4
teaspoons
Water 1
teaspoon
Vanilla
Directions:
1.
Best Oatmeal Cookie Mix: In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months. Stir well before using.
2.
Oatmeal Cookies: In large bowl, using electric mixer at low speed, beat butter into "Best: Oatmeal Cookie Mix" until well blended. Stir in egg, water and vanilla until blended.
3.
Drop by tablespoonfuls onto greased baking sheet. Bake in 375F/190C oven for about 10 minutes, or until golden. Let cool in pan on rack for 3 minutes; remove to rack to cook completely.
4.
Variations: Oatmeal Chocolate Chip Cookies: Add 1 cup chocolate chips, peanut butter chips or chopped milk chocolate-covered toffee bar after beating butter into mix. Makes 41 cookies.
5.
Oatmeal Raisin Cookies: Add 1 cup raisins and 1 ts cinnamon after beating butter into mix. Bake for 12 minutes. Makes 38 cookies.
6.
Hermits: Omit vanilla. Add 1/2 cup each raisins, chopped walnuts and chopped candied fruit, 1 ts cinnamon, 1/2 ts nutmeg and 1/4 ts ground cloves after beating butter into mix. Makes 44 cookies.
7.
Lemon Coconut Cookies: Omit vanilla. Add 1/2 cup shredded coconut and 2 ts grated lemon rind after beating butter into mix. Makes 38 cookies.
Cookies can be stored in airtight container for up to 5 days or frozen for up to 2 weeks.
Cookies can be stored in airtight container for up to 5 days or frozen for up to 2 weeks.
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