**Note…I would have taken a picture of my cookies but the plate is empty…not that uncommon in the Washington home…
I promised that I would post my favorite cookie recipe…I almost forgot…until I was baking off some the other night and poof…I remembered…
These are my all-time favorite cookies and my family’s as well. I like them because you don’t have to plan ahead like taking out butter to soften and you can make make different variation depending on your personal preferences or just to change it up.
When my dad visits, I make oatmeal raisin because that’s his favorite cookie…otherwise I leave the raisins behind because Courtney isn’t that fond of the dried grape. Have a hankering for oatmeal scotchies…substitute the chocolate chips for butterscotch…don’t like much spice…leave it out…not a fan of nuts…no problem.
1 cup of butter or margarine, melted (2 sticks)
1 cup of granulated sugar
1 cup of firmly packed brown sugar
1 t. vanilla
2 cups of all-purpose flour
1 t. baking powder
1t. baking soda
1 t. ground cinnamon
1t. ground ginger
2 1/2 cups old-fashioned oats or quick cooking oatmeal (uncooked)
1 1/2 cups chocolate chips
1/2 cup raisin (I prefer to chop these in a processor)
3/4 cup coarsely chopped walnuts or pecans
Preheat oven to 375 degrees. Line baking sheets with parchment paper or grease them.
In a large bowl, use an electric mixer to mix butter and both sugars on low speed for about 1 minute. Mix in eggs and vanilla until well-mixed, about 1 minute. Add flour, baking powder, baking soda, cinnamon and ginger. Mix on low speed until combined, about 1 minute.
Add oatmeal, chocolate chips, raisins and nuts, mix until incorporated. The mixture will be stiff.
Drop the batter using a 2 inch ice cream scoop or by rounded spoonful.
Bake 12 to 15 minutes only. DO NOT OVERBAKE. The edges will be crisp, but the centers will be soft. They will look underdone but will firm up considerably as they cool. Immediately remove them from the pan to the wire rack to cool.
*If you use a smaller ice cream scoop adjust the bake time accordingly.
**You can prepare the cookie dough and form it into logs and tightly wrap in plastic wrap and slice and bake…the cookies tend to bake quicker and spread…but still really yummy.
***If using rolled oats, you might want to give them a quick whirl in the processor so they incorporate into the dough better.