Mmm...these cookies are the perfect snack for crisp Fall afternoons, and even nicer when served with a cup of tea or coffee and a few small glasses of milk. I made the dough (and I must confess this is my favourite oatmeal cookie dough to date) bright and early one morning and when the time came for it to be baked, I divided the mixture into three sections and customized the add-ins based on what I thought would be most appealing to my family. With a selection of oatmeal chocolate chip, oatmeal dried cranberry and oatmeal raisin, I bet you can guess which version was the biggest hit with my boys...
Have a wonderful day wherever you are!
- Oatmeal Cookies three Ways, adapted from this recipe
- 1/2 cup each, all purpose flour and whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup plus 2 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup old-fashioned oats
- 2 tbsp ground flax
- 1/3 cup chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup raisins
~ Preheat oven to 350 degrees and line 2 large rimmed baking sheets with parchment paper.
~ Whisk flours, baking soda and cinnamon in medium bowl to blend.
~ Using an electric mixer or hand mixer, beat butter and both sugars in large bowl until smooth. Add in egg and vanilla. Add flour mixture and oats and flax and combine until blended.
~ Divide the mixture into three equal parts and stir in chocolate chips, cranberries and raisins.
~ Drop batter by rounded tablespoonfuls onto baking sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 15 minutes.
~Cool on sheets 5 minutes. Transfer to rack; cool completely.