If you are a baker, you probably have a number of tried and true recipes you turn to frequently. This oatmeal cookie recipe has been a family favorite for years. The basic recipe without any additions is perfectly delicious, but you can add all sorts of different ingredients to suit your taste or the season. The cookies above contain 1 cup each of flaked coconut, dried sour cherries, chocolate chips, and pumpkin seeds or pepitas. This combination received a big thumbs up from all who tried them. Adding plenty of seeds, nuts and fruits makes these an excellent breakfast cookie.
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 1/2 cup flour
1 tsp soda
1 tsp salt
2 cups oatmeal (regular rolled oats or quick cooking)
Optional: For additional flavor and interest add 1 cup each of 3 or 4 (or more) of the following: sunflower seeds, chopped nuts, pumpkin seeds, chocolate chips, dried flaked coconut, raisins, sultanas, dried cherries or blueberries or cranberries, or other chopped dried fruit of your choosing. Chopped dried apricots are another favorite in my household.
If you plan on adding sweetened coconut or a sweet dried fruit you can easily reduce each of the sugars by 1/4 cup.
In large bowl add sugars to softened butter and cream well. Add vanilla. Add eggs one at a time and mix well. In separate bowl, combine all dry ingredients (flour, soda, salt and oatmeal) and mix into wet ingredients. Stir in your optional additions.
Drop by rounded tablespoons onto ungreased cookie sheet. (I use a cream/dough scoop about 1 1/2″ in diameter.) Bake at 350 degrees for 12 to 14 minutes or until golden. Cool on rack and store in a tin.
I strongly suggest you hide some for yourself!