The recipe for oatmeal cookies makes about 3 dozen, 2-inch cookies.
By Karissa Yzerman-Gleason
Herberg Middle School
Quick oatmeal, or wheat flake cookies, from "Joy of Cooking," is one of my all-time favorite cookie recipes. The cookies are quick and easy to make, and super-delicious! I bake these for my school lunches, dessert, or snacks. You can add raisins, nuts, chocolate chips, or any combination of these to the batter. I’m sure you will be as satisfied with these cookies as I am!
The recipe says it makes about 3 dozen, 2-inch cookies, but I usually fit about 20 larger size cookies on my cookie sheet.
Preheat oven to 350 degrees F.
Cream:
1/2 cup butter (softened)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
(Usually I use ¾ cup brown sugar and skip the white sugar.)
Combine and beat until smooth:
1 egg
1 teaspoon vanilla
1 tablespoon milk
Add to butter, sugar mixture.
Sift together and add to the above:
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
When beaten smooth add:
1 cup uncooked quick rolled oats or wheat flakes
Optional additions:
3/4 cup chocolate chips
1 teaspoon orange rind
1/2 cup raisins
1 cup flaked coconut
Beat the mixture until smooth. Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes or until light brown.
Cool - briefly - and enjoy!