The following recipe for Classic Oatmeal Cookies is from SurvivalBlog reader O.H.. These are yummy!
- 1 large egg
- 1/2 cup unsalted butter (1 stick), very soft
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (don’t use instant or quick oats)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips (or substitute raisins or walnuts)
- Pre-heat oven to 350 degrees F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed.
- Add the oats, flour, baking soda, salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a 2-tablespoon cookie scoop, form mounds and place them on prepared baking sheets spaced about 2 inches apart (roughly 12 cookies per sheet)
- Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake — cookies will firm up, as they cool.
- Immediately upon taking the baking sheet out of the oven you can add about 5 additional chocolate chips to the top of each cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
It is best to serve ’em warm, with cold milk!
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so you may consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!