It’s Christmas Eve – you are probably all baked out by now.
But, I have one final recipe to share with you. And this is one of my favorites.
I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.
I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.
These are a chewy texture cookie. Not crunchy, but not gooey either. Just right.
You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.
I used the blueberry flavored Craisins in the batch I made this year. I thought they were particularly good, although I’ve used raisins and plain craisins in the past and they were good, too.
A couple more tips – you really do have to use the parchment paper that is called for. And you really do need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.
Ok, here’s the recipe. Do let me know if you try them and what your loved ones think of them.
World’s Best Oatmeal Cookies
4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)
Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.
The next day, transfer to a mixing bowl and add:
3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts
Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.
Bake at 350 for 15 minutes.
Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.
Stores for at least a week (if they last that long!) in a sealed container.
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