following recipe is from the award-winning book, How to Cook Everything
by Mark Bittman, IDG Books, 1998. In addition to being a cookbook author,
Mark Bittman writes "The Minimalist", a weekly column in the New York
can be made with raisins, chopped dried fruit (cranberries and cherries
are good), chocolate chips, or coconut - the batter can handle up to
1 1/2 cups of any of these, or a combination. Stir them into the batter
along with the dry ingredients."
yield: 3 to 4 dozen
Preheat the oven to 375°
- 8 Tablespoons (1 stick) unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups (about 7 ounces) all-purpose flour
- 2 cups rolled oats (not the instant kind)
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon vanilla or almond extract
Use an electric mixer to cream together the butter and sugars; add
the eggs one at a time and beat until well blended.
Combine the flour, oats, cinnamon, salt, and baking powder in a bowl.
Alternating with the milk, add the dry ingredients to the batter by
hand, a little a time, stirring to blend. Stir in the vanilla or almond
Drop by teaspoons or tablespoons onto ungreased baking sheets and
bake until lightly browned, 12 to 15 minutes. Cool for about 2 minutes
on the sheets before using a spatula to transfer the cookies to a rack
to finish cooling. Store in a covered container at room temperature
for no more than a day or two.
Lacy Oatmeal Cookies: Melt the butter and combine it with the sugars,
oats, and salt; beat in the eggs. Omit the flour, baking powder, milk,
and vanilla; add the cinnamon if you like. Bake at 350° on greased
baking sheets for 8 to 10 minutes; let rest a minute before removing
with a thin-bladed spatula. Cool on a rack.