One of the first recipes I shared almost 11 years ago was my grandmother's oatmeal cookies. It was a recipe she allowed us to make as children squishing the butter, brown sugar and eggs with our hands. Probably not something we would see bakers do today.
What I have always loved about this cookies is it's simplicity as well as it's golden brown sugar base, making for a crunchy, yet chewy oatmeal cookie. My mother always remembered her mother adding ingredients that were in the house. If you were out of oatmeal, you added a handful of Wheaties; out of raisins, you added some chocolate chips. The final cookie was a little bit of everything from oatmeal and Wheaties to raisins and chocolate chips.
As I begin redoing many aspects of this blog, I'm hoping you will find this recipe and try this incredibly delicious, almost 100 year old recipe.
Happy Baking!
Nannie's Oatmeal Cookies
1 cup of softened butter
2 cups of light brown sugar, packed
2 eggs
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of oatmeal (not instant)
1 cup of crushed Wheaties (I pour them into my hands and crush them lightly)
2 cups of Ghiradelli Bittersweet 60% Cacao chocolate chips
1 cup of raisins (If you want to try something delicious, substitute dried cherries or craisins)
Preheat oven to 350 degrees.
1. Cream together the butter and brown sugar.
2. Add eggs and vanilla until well blended.
3. Add the flour, baking powder, baking soda and salt and mix until blended.
4. Add the oatmeal, crushed Wheaties, chocolate chips and raisins.
The batter will be slightly sticky. Use a rounded tablespoon portion for each cookie. Bake for 8-10 minutes or until dry and slightly golden. Cool on cookie racks.
