Who doesn't love an oatmeal cookie? It's a classic in every grandma's kitchen. But is your grandma's recipe chewy? Does it have great texture? This one does!
We've slightly adapted a recipe by Rebecca Firth for National Oatmeal Cookie Day, April 30. She has tons of great and reliable recipes in her book The Cookie Book and on her baking blog, displacedhousewife.
These oatmeal cookies - made with bread flour for a better chew - are the ultimate in comfort food. We made our cookies with golden raisins and toasted, chopped pecans. Feel free to substitute the raisins for your favorite dried fruit (or leave them out all together). You can also add nuts and/or chocolate. Consider this a wonderful, oat-y base for whatever flavors strike your fancy - or whatever is in your pantry right now.
The recipe makes about 24, 3-inch cookies. They should keep around 3-4 days at room temperature in a sealed container. You can also freeze for up to 3 months.
We highly recommend chilling the dough before baking and using a cookie scoop to form the dough after it is chilled. It's super-sticky and is easier to handle when it's cold.
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