This is my mother’s oatmeal cookie recipe. It’s great because you can mix in raisins or chocolate chips or dried cranberries, it’s a great starting point for lots of different cookies. I usually make 1/2 with chocolate chip and 1/2 with raisins. I like to roll the dough into balls and then freeze them. Just stick them in the oven frozen, adding 2-3 minutes to the baking time. You are never more than 15 minutes away from fresh baked cookies! This is great when you get an unexpected invitation to dinner at someone’s house. Volunteer to bring dessert!
1 cup unsalted butter (2 sticks)
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 cups AP flour
2.5 cups oatmeal flour (put quick oats in food processor and grind into dust)
1 tsp baking powder
1 tsp baking soda
raisins, chocolate chips or dried cranberries
Preheat oven to 350.
Cream together butter and both kinds of sugar.
Add eggs and vanilla, mix until incorporated.
Add AP flour, oatmeal flour, baking powder and baking soda, mix until no streaks show.
At this point, I usually split the dough in half, mixing raisins into 1 batch and chocolate chips into the other. If you do this, you will need ~1 cup of raisins and ~1 cup of chocolate chips.
Roll dough into golf ball sized cookies and place 2″ apart on ungreased cookie sheets. Bake at 350 for 10-12 minutes. Or place sheets in freezer until balls are frozen, then place balls into freezer bag and you are always ready for cookies!