Recipe of the Week: Anne’s Oatmeal Cookies

Anne kindly sent us her favorite recipe for delicious oatmeal cookies.  It works well with bulk storage oatmeal. There are variations for cinnamon, chocolate chips, raisins, and walnuts.

Ingredients

  • 3 cups rolled oats (Standard, steel cut, but not “quick” oats)
  • 1 cup butter, warmed to room temperature
  • 1 cup brown sugar, tightly packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Optional Ingredients

  • 3/4 teaspoon cinnamon
  • 1-to-2 cups raisins or chocolate chips, or
  • 1-to-2 cups chocolate chips, or
  • 3/4 cup chopped walnuts

Dough-Making Directions

  • Beat the butter in the bowl using an electric mixer for 30 to 45 seconds.  Add brown and white sugars and beat until light and fluffy. (You may need to scrape down the sides and bottom of bowl).
  • Add eggs, one at a time, beating until combined.
  • Stir in vanilla extract.
  • In a separate bowl, whisk together: flour, cornstarch, baking soda, salt, and (optional) cinnamon.
  • Gradually add flour mixture to butter mixture until completely combined.  Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
  • Gradually stir in oats until completely combined.  If using raisins, chocolate chips, or walnuts, then stir them in at this stage.
  • Chill the dough in refrigerator for 30 minutes, to firm it up.

Baking Directions

  • Preheat oven to 375F and prepare cookie sheets by lining with parchment paper.
  • Drop cookie dough by rounded 2-3 Tablespoon-sized balls onto parchment paper, spacing at least 2″ apart.
  • Bake at 375F for 10-12 mimutes.  Note: Edges should be slightly browned. The centers may still be slightly under-baked but shouldn’t be raw. They’ll bake completely as they cool.
  • Allow cookies to cool completely on cookie sheet before serving.

Storage

There will only rarely be left-overs! But they will store fro up to 48 hours at room temperature sealed in plastic bags.  Do not bag them until they’ve completely cooled and sat out for one hour to dry a bit.

Do you have a favorite 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 and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




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