It seems that people either love it or hate it with a passion.
I’m a fan, but oatmeal can be a divisive subject within my family.
Dad: OK, I’ll eat it because it’s a fresh, hot breakfast.
Mom: This is so healthy for you – it’s whole grains and is good for lowering your cholesterol
Younger Sister #1: Eh, not oatmeal again. It’s not my favorite.
Younger Sister #2: I think I’m going to eat waffles with whipped cream for breakfast instead.
My grandma: (nodding her head) I love oatmeal. I eat it with salted egg and dried fish for breakfast and it’s almost like Chinese rice porridge.
So, you see, even within my family everyone has their own reaction when they see a pot of oatmeal sitting on the stovetop in the morning. To each their own, I suppose.
I might do a future post about some of my favorite *healthy* oatmeal toppings, but for now, here’s an oatmeal cookie recipe that can please everybody except those people who really can’t stand chocolate, dried cranberries, raisins, and sugar.
The best part about these cookies is that they bake up with a wonderfully balanced crispy-chewy texture. The two kinds of sugar caramelize perfectly, while the add-ins provide a nice burst of flavor in each bite. For those who like making their own cookie ice cream sandwiches, these cookies would work well.
If you give these a try, please let me know what you think.
Oatmeal Cookies with raisins + cranberries + chocolate
Recipe yields approximately 40 cookies. Adapted from Cookiemania
3/4 cup white sugar
3/4 cup light brown sugar
1/2 pound (1 stick) unsalted butter, softened
3/4 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup rolled oats
1/3 cup semisweet chocolate chips
1/3 cup dried cranberries
1/3 cup raisins
- Preheat oven to 350 degrees Fahrenheit. Grease or line two baking sheets with parchment paper.
- In a small bowl, combine flour, cinnamon, baking soda, and salt.
- In a medium sized bowl, cream butter and both sugars. Mix in egg and vanilla.
- Add flour mixture and stir until well combined.
- Mix in oatmeal, chocolate chips, and dried fruit.
- Using a teaspoon (or tablespoon if you like bigger cookies), drop cookies 1″ apart on prepared baking sheets.
- Bake for 12-15 minutes until cookies are a medium-dark golden color. Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack using a spatula.
- Serve warm or cool. Cookies can be stored in airtight container for up to 1 week.