Several of you have asked for a good oatmeal cookie recipe. This is my mother's own "Oatmeal Raisin Cookie" and if I do say so myself, it's the best! Oatmeal cookies were always one of my favorites growing up. I have never been a big milk drinker, but when these cookies are warm, right out of the oven, I love a good cold glass of milk with them. They are also really easy to make. If you don't care for raisins, leave them out or substitute chocolate chips. The kids will love them and you can whip up a batch in no time flat. Here is what you will need:
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup vegetable oil
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats (NOT INSTANT)
1 cup raisins (if you don't like raisins, you can substitute chocolate chips)
1 cup walnuts, chopped (optional)
Preheat oven to 375 degrees.
Cream all of the ingredients together except the flour, oats, raisins and nuts, if using them.
Mix in the flour, oats, raisins and nuts just until combined.
Drop by rounded teaspoonful onto a greased cookie sheet about two inches apart. I line my cookie sheet with nonstick Reynolds Wrap and I don't have to even grease it. I love that stuff! If you can use a thicker sturdier cookie sheet, your cookies will cook more uniformly and not get too brown on bottom too quickly also.
Bake for 9-11 minutes, depending on your oven and how hot it bakes. They should just be brown on the edges and a little lighter in the middle. Remove from the oven and allow to sit for about 5 minutes before removing from the cookie sheet. It will be hard to wait, but try!