The other day my mom was craving oatmeal cookies from her childhood in 4-H and she couldn't stop talking them. So I got to baking with the woman who brought me into the kitchen when I was too short to see over countertops and needed a kitchen stool to stand on — my lifelong best friend and biggest inspiration.
It was a lovely Sunday evening of flour sprinkled noses and sugar splattered aprons. The cookies that came out of our day were beyond what I could’ve ever imagined…although my mom will say they were not as good as the old 4-H recipe she made when she was younger!
We spiced things up by adding dried cherries, cranberries, and chocolate chips to our lace cookies. So here it is my beautiful mother's “not the recipe I remember, but still good” Oatmeal Lace Cookies.
Cherry Oatmeal Lace Cookies
Difficulty:
Yields: around 20 cookies
Ingredients
½ cup dried cherries, ½ cup dried cranberries, or ½ cup chocolate chips….or all three, or just two, or you can make 3 batches (which is what I ended up doing for a little Social Distance picnic with friends.)
½ cup chopped pecans (optional)
½ cup unsalted butter (at room temperature)
½ cup of sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 egg
1/3 cup milk
1 cup flour
½ tsp cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 and ½ cup rolled oats
Method
1* Preheat oven to 350° F.
2* Prepare two cookie sheets by spraying them with cooking oil or with parchment paper and set aside.
3* In a large mixing bowl cream together butter and sugars until smooth and combined.
4* Beat in the egg, vanilla, and milk until combined.
5* In a separate bowl whisk together the dry ingredients, cinnamon, salt, baking powder, and baking soda.
6* Finely chop your fillers, pecans, cranberries, or cherries and place them in a separate bowl set aside.
7* Add your dry ingredients to your wet and combine them in the bowl until just combined.
8* fold in the oats and fillings until just combined, do not over mix.
9* Scoop out the dough evenly spaced onto the baking sheets, about 1 tablespoon each. Be sure to keep each ball dough the same size for even cooking.
10* Chill your cookies in the fridge for at least 30 minutes.
11* Bake the cookies for 12-15 minutes or until light golden brown! Let cool on the pans for two minutes before transferring to a metal wire cooling rack and completely cooling the cookies.
Et Voila!
A Few Little Notes: I adore these cookies with freshly brewed coffee, There's something about that cinnamon flavor drenched in warm coffee makes them somehow even more divine!
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