You know, and I know, there are as many oatmeal cookie recipes in the world today as there are fields of oats.
As for me, I like a crunchy oatmeal cookie with no accessories – including raisins, chocolate chips, walnuts or whatever you might add.
Thanks to the Better Homes and Gardens New Cookbook, I found a no-frills oatmeal. And, with a couple of my own twists, created the No Accessory Crunchy Icon Oatmeal Cookie.
The original recipe says you’ll end with 54 cookies. Since I like large cookies, my alterations ended with 24 cookies.
Most cookie recipes call for way too much sugar. This one asked for half-cup white sugar, which I’ve completely omitted. Nor do I pack the brown sugar, instead it’s loose in the cup.
Ingredients
¾ cup softened butter
1 loose cup of brown sugar
1 teaspoon baking power
1 teaspoon baking soda *
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 eggs
1 teaspoon real vanilla
1 ¾ cup white flour
2 cups rolled oats
* You my cut this down to ¼ tsp. if you like. I read the recipe wrong, but it turned out fine. Really.
Turn oven to 375.
I set the Kitchen Aid mixer on medium cruise and the ingredients fell in line this way:
• Butter
• Brown sugar
• Baking powder
• Baking soda
• Cinnamon and cloves
• Eggs
• Vanilla
• Flour (slowly)
• Oats (slowly)
Using oil-sprayed cookie sheets, create Eisenhower dollar coin-sized cookies. Keep cookies about 2 inches apart on the sheet.
You’ll need to bake these about 15 minutes. They may not appear done and they may be brown around the edges.
Don’t worry. Remove them from the oven and place on a cooling rack.
My drink of choice is either coffee or milk. Don’t eat them all in one sitting.
