It seems that I haven't posted a cookie on here in a while and I figured that I should give you one! Thus...these are "Oh, yeah" cookies. Another reason I dubbed them "Oh, yeah" cookies is that the recipe comes from a cookbook that I tend to forget I own. It's the Sara Foster cookbook. There is a chicken recipe in there that I really want to make, but I'm saving it for a time when I have company...which hopefully will be soon. I made these cookies many weeks ago, in fact, probably months ago. However, I still remember that they were very good. Though I tend to prefer softer cookies, an oatmeal cookie that is crispy on the outside is perfect! It lends a sense of being wholesome and not so ooey gooey sugary buttery unhealthy, etc! So, next time you want to feel a little better about your cookies, try out an oatmeal cookie. To make them better for you, add some fruit or nuts and leave out the chips or candy. Yum! OR, if you just want to indulge, throw in some delicious chocolate, candy, toffee....um, any other suggestions for a decadent oatmeal cookie? If so, try out this recipe, throw in your idea, and post about it! Could be fun! Oatmeal Cookies with Raspberry Chocolate Swirl Chips adapted from Fresh Everyday by Sara Foster
2 sticks margarine
1 cup light brown sugar, packed
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup-1 1/2 cups raspberry chocolate swirl chips (or whatever you want to add it!)
Preheat oven to 350 degrees F. In a mixing bowl, cream together the margarine and sugars until fluffy. This can take 3-5 minutes. Add the eggs one at a time. Scrape down the sides of the bowl. Stir in the vanilla.
Combine the dry ingredients in another bowl and mix together. Stir gently into the creamed mixture OR put the dry ingredients gently on top of the sugar mixture and "stir" with a spatula before slowly mixing with mixer. This is a cheat I use often if the dry ingredients go in the butter in one addition!
Scoop the dough onto a cooking sheet or stone in Tablespoonfuls (or for a larger cookie using a 1/4 cup measure; if doing this, flatten the cookie with you hand before baking). Bake for 8-12 minutes depending on desired doneness. If making the larger cookie, Sara suggests baking for 12-14 minutes for a soft, chewy cookie or for 15-17 minutes for a crunchy cookie. Allow the cookies to cool for a minute before removing to a cooling rack.