Monday, June 15, 2009

Oatmeal Cookies

Hey, I'm proud of this recipe because I actually altered an existing recipe to fit my needs. The last 2 times I made them (yikes, in the same weekend!), I added different things: once dried cranberries and pecans; then raisins and pecans. The cranberry version was definitely better. Because of the butter in the recipe, these cookies store well and stay soft. They were actually softer the next day than the night I baked them and overcooked them.

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup whole wheat flour
2 tsp baking soda
1 tsp salt (maybe less)
2 1/2 cups oatmeal

Bake 'em for 10-15 minutes in a 350 degree oven. Either use a baking stone or lightly greased cookie sheet.

1 comment:

Monique said...

They were really yummy, and you whipped them up in a jiffy!

Can't wait to make em.