Oatmeal Cookies

Two Saturdays ago, the girls and I weathered the storm, Hurricane Irene, at home.  We were very fortunate to have power most of the day.  It went out about a dozen times through the day, but each time came back on within 60 seconds.  We were in the minority, for sure!

We played games, did some crafts, and baked cookies.  It was a good day of mother-daughter bonding.  I altered a recipe that I have from an old cookbook from The Fresh Market, adding in some whole wheat flour (half wheat, half white), and also changing some of the add-ins.

I split the cookie dough in half and in half I added 1 cup milk chocolate chips with 1/2 cup chopped walnuts, and in the other half I added 3/4 cup dried cranberries, zest of one orange, and 3/4 cup white chocolate chips.

These cookies were really tasty, and I could not tell that they were healthier than the original (which I had made once before).

If you make these, please let me know what add-ins you use, and whether you like them.  What would you add in?

"Hurricane" Oatmeal Cookies

2 sticks butter (1 cup)
1 cup light brown sugar, packed
2 eggs
2 cups oats
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
3 cups "add-ins" such as chocolate chips, walnuts, cranberries, white chocolate chips, orange zest or something else!  (I really loved 1/2 milk chocolate chips with 1/2 chopped walnuts!)

Preheat oven to 375.  Beat butter and brown sugar until creamy.  Add eggs, one at a time, beating well after each.  In another bowl, combine oats, flour, salt, and baking soda in a separate bowl.  Gradually add dry mixture to wet mixture in stages.  Stir in your add-ins.  Drop by rounded teaspoonfuls onto an ungreased cookie sheet (recommend covering with parchment paper).  Bake 10-12 minutes or until golden brown.

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I recommend baking a dozen or two, and freezing the rest on parchment.  Just put parchment on a cool cookie sheet, put rounded teaspoonfuls on the parchment (not touching).  Place in freezer.  Once frozen, remove from cookie sheet and place in freezer bag.  Next time you want cookies, you take the amount you need out, thaw for 15 minutes, and then bake per the recipe.  No more processed cookie dough from the grocery store!