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Oatmeal Cookies

Last night Victor mentioned that we hadn’t had any cookies in a while. Of course he was right. We hadn’t. No particular reason… neither of us had made any. We tossed around a few ideas from double chocolate to pistachio biscotti – Victor stated the pistachio biscotti were Christmas cookies – but didn’t decide on anything.

This morning I went looking around at old recipes and found one I haven’t made in a long, long time. I have a file folder of clipped recipes from who knows where that one day I have to deal with. I guess. It sits on a shelf in the office and I just add to it when I see something that looks interesting.

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I keep adding to it, not really making anything. But I will. I’m sure of it. Otherwise there would be no reason to keep collecting them, would there?

There’s no source for the recipe. Something like where it came from would only make sense – and lord knows I can’t do that. That being said, a large amount of the recipes came from Bon Appetit, and a few other food magazines heading back 25 or so years. I’ve gone through and culled a few times, but at any given moment there are probably 300 recipes that I’m holding on to…

I’m glad I held on to this one! These are a soft cookie – not a crisp one. I think I like them better than the crunchy variety – and Victor said they were the best cookie I have ever made, so who am I to argue?

Oatmeal Cookies

  • 1 cup butter
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 2 tbsp molasses
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups rolled oats
  • 1 cup raisins
  • 1 cup walnuts

Preheat oven to 350°F/180°C.

Cream butter and sugars together until light – about 2 minutes. Add eggs 1 at a time and mix well. Add vanilla and molasses and mix well.

Blend together flour, salt, baking soda, and cinnamon. Mix into butter and eggs. Blend in walnuts and raisins.

Line baking sheets with parchment paper. Scoop 2 tbsp balls onto pans about 2″ apart. Don’t flatten.

Bake about 12 minutes, flipping pans halfway through.

Makes about 3 dozen cookies.

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I didn’t have any raisins – what a shock – but I did have some whole dried cranberries, so they went in. The molasses and all of the vanilla really make these. Don’t skimp.

These should keep us going for a few days…

 

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