Oatmeal Cookies - First attempt

Another first try: oatmeal cookies were on the docket this time.

The recipe I used as a base called for shortening instead of butter and specified a cooking time of 15 minutes. I’m glad I didn’t listen there. After 12-13 minutes, these were cooked to perfection — crisp on the outside while still slightly chewy inside. The butter, vanilla, and walnuts also added their own signatures and put these head and shoulders over oatmeal cookies made without.

As with my sugar cookies, I used the following premium ingredients: Plugra unsalted european style butter (higher butter fat content than Land-O-Lakes); Watkins Madagascar Bourbon vanilla extract; Domino pure cane sugar.

Ingredients

1 cup butter (Plugra if available), softened

¾ cup packed brown sugar

¾ cup white sugar

2 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups quick-cooking rolled oats

1 teaspoon genuine vanilla extract

½ cup chopped walnuts

Yields 40 cookies

Directions

Preheat oven to 350 degrees F (180 degrees C). Sift together the baking soda, salt and flour. Set aside. In a large bowl beat together the butter, brown sugar and granulated sugar. Add eggs and mix thoroughly. Gradually blend in the baking soda, salt and flour mixture. Add oatmeal and walnuts and stir until well blended. Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Bake for 12-13 minutes. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Notes