Did you know that in the United Kingdom, what we in the US call cookies are known as biscuits? And that in Scotland a cookie actually refers to a plain bun? Or that in South Africa, if you ask for a cookie you will be given a cupcake?
Let’s all agree on one thing, at least: These oatmeal cookies are delicious!
Growing up, oatmeal cookies were my favorite, especially those iced oatmeal cookies that came from the grocery store. My mother knew a handful of those would stop me in my tracks for at least a couple of minutes, so she always made sure she had a supply on hand.
I have always preferred homemade oatmeal cookies to chocolate chip cookies, which are often so sweet I get a headache after eating only one or two.
As if that would stop me! As if I could eat only one or two!
While these oatmeal cookies are certainly sweet, the sugars don’t overpower them and the fructose in the raisins balance out the sucrose in the granulated and brown sugars. Even better, try them with the lactose from a glass of milk. That will boost the glucose in your bloodstream. That’s a lot of -ose’s!
So whether you are eating biscuits in the UK, cookies in the US, or whatever South Africans call them, these oatmeal cookies are the bomb!
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened to room temperature
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt
3 TBS milk
1-1/2 cups quick-cooking oats
1 cup all purpose flour
1 cup raisins (or chopped walnuts)
1. Preheat oven to 375F. Cream the butter and sugars together in a Kitchen Aid (or use a mixer). Add the vanilla, milk and the egg and mix until absorbed. In a mixing bowl, combine the flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add the oats and raisins (or walnuts) and mix until just combined.
2. Use two tablespoons to drop cookie batter onto ungreased cookie sheets, leaving at least 2″ of space in between for the cookies to spread. Bake 13 minutes or until cookies start to brown on the bottom. Remove from oven and immediately use a spatula to transfer cookies to a cooling rack. Cool completely before storing unrefrigerated in an airtight container.
This recipe also can be used to make oatmeal squares. Instead of forming cookies, press the dough into the bottom of an ungreased 8″x8″ baking pan. Bake about 25 minutes or until it turns light brown. Cut into 2″ squares while still warm.
Okay, it’s the time of year to share your favorite cookie recipes. Please share the wealth in the comments section below. And thanks for looking at my blog!