Everybody has their own
version. Right?!
I know!
But nothing gives me
greater pleasure than sneaking a really great vitamin source into a snack –
especially, when it’s some type of food that most people just never seem to
pick up eating by itself.
And I smile really, really BIG - at those falling in love with these cookies while they’re eating
them – knowing full well they’d be one of that “ Ewwwwww! “ crowd!
You know… the ones that
don’t like Broccoli.
Noooooo… I did not!
" Come see! "
WeldrBrat’s Oatmeal
Cookies
Makes a Double-Batch… approximately 8 dozen cookies.
Ingredients:
2 sticks Unsalted Butter **
1 ½ c. firmly packed Brown
Sugar
1 c. Sugar
4 Eggs
2 tsp. Vanilla
3 c. All-Purpose Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
½ tsp. Salt ( or not )
6 c. Old-fashioned Oats (
uncooked )
1 c. Dried Cranberries
1 ½ c. Dried Cherries (
chopped )
Directions:
Set out 2 sticks of Butter
to come to Room Temperature. ** I have
found that ( and I don’t know why ) taking 2 sticks of butter from the freezer
to bring to room temperature makes a huge difference in the texture of this
cookie.
Once your Butter has come
to a firmness without a chill – turn your oven on to 350*. Begin your preparation.
In a Medium-Size Bowl:
Combine Flour – Baking
Soda – Cinnamon and Salt with a wisk.
Set aside.
In a Large Mixing Bowl:
Combine Butter and Sugars,
until you have a nice meld that looks almost like a doughy paste.
Add Eggs and Vanilla. Mix thoroughly, just enough to get an even
blend.
Add Flour mixture. I do this in 3 portions to keep a white mess
from spreading all over my kitchen!
Start on the lowest speed and increase to second speed to get each
portion completely incorporated.
Add Dried Cranberries and
Dried Cherries. Mix thoroughly.
Final step… CAREFULLY add
Oatmeal. My KitchenAid tends to try
sending the batter over the edge. So,
don’t walk away! I turn the machine off
a couple times – to scoop all the batter back down into the center of the bowl
for better mixing.
Do NOT be tempted to turn
up the speed on your mixer to get better mixing.
Trust me. Just – don’t do it.
Dob hefty Teaspoonfuls ( a
little smaller than a golf ball ) onto cookie sheets. Bake for approximately 13 minutes. All ovens vary. So, check!
Pull no later than when you see a brown crust developing around edges of
cookies.
Leave cookies to set on
cookie sheet while you set up another batch on a second cookie sheet. Once you put the second sheet of cookies into
the oven…
Pull cookies off with
spatula and set onto waxed paper to cool further.
If you can manage to let
‘em get that far, anyway! Ha!
