We left on Christmas Day for NC and when we got home ten days later, well, there were no cookies left. David got hungry and won't cook... So to satisfy Mark's (and my) cookie sweet tooth, I passed up an oatmeal breakfast and instead made oatmeal cookies! Follow directions? Nevah!!
Recipe calls for 2 sticks of butter, but I only had one, so I added one stick butter and the remainder in Crisco. 1 cup dark brown sugar (packed), uh-oh, only light brown - so I used the light brown and added a bloop (2-3 tablespoons?) of dark molasses. 1/2 cup white sugar. 2 eggs. 1 T vanilla. ... I am mixing as I add.
The dry ingredients in a separate (larger) bowl: 1-1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 3 cups oats (uncooked). Because they were left over from Christmas baking and the baggie was handy, I threw in probably 1/2-2/3 cup of chopped pecans too.
Hmmm, the recipe asks for a cup of raisins, but I only have a larger lunch size box of pitiful dried up raisins, so I followed my friend's suggestion and plumped them in rum for about five minutes. That worked! I scooped the moistened raisins out, drank that darkened shot of rum, then stirred the raisins into the wet mix. Mixed the wet to the dry and started baking in a 350F preheated oven. I could have tossed the rum in too, as the mix was a little dry.
I made balls a little smaller than my palm and squished them before putting them on the ungreased cookie sheet. As the first batch of 12 cookies were baking (about 14-16 minutes), I got a genius idea and stirred in about 2/3 cup peanut butter because David likes pb cookies. The cookies came out nice sized and soft/chewy in the middle, crisp on the edges (Crisco makes a crisp cookie), just how I like em! This recipe made 3 dozen medium/large cookies, delicious with a cup of coffee for breakfast!
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