tried-and-true oatmeal cookies

for years, i’ve been making oatmeal cookies. so many variations, i’ve lost track, to be honest. with nuts. with raisins. with a hint of butterscotch. drop batters and layered bars and even oatmeal-gingerbread men who looked like they had grown scales. but usually, when i’m in need of a good, favorite standby recipe, this oatmeal cookie fits the bill.

they’re filling, they’re tasty and they have a home-baked goodness about them. they keep well for a few days, though there’s usually an echo in the bare cookie jar within a few short hours of removal from the hot oven. and did i mention they’re really, really good?

…and since we keep hearing about the benefits of oatmeal to our daily diet, these cookies may even be good for you! although, i’m a firm believer that all cookies are good for you!!

tried-and-true oatmeal cookies

1 1/4 cup unbleached flour
1 tsp. baking soda
1 cup unsalted butter, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 pkg. vanilla instant pudding
2 eggs
3 1/2 cups quick cooking rolled oats
1 cup raisins (optional)

1. preheat oven to 375 degrees.
2. mix flour with baking soda. set aside.
3. combine butter, the sugars and pudding mix in larger mixing bowl, beating until smooth and creamy.
4. beat in eggs, one at a time.
5. gradually add in flour mixture, then stir in oats (and optional raisins). batter will be stiff.
6. drop by rounded teaspoonsfuls onto parchment-lined baking sheets about 2 inches apart.
7. bake for 10-12 minutes. the cookies will be soft and slightly spongy. remove from oven and let sit for one minute on the cookie tray.
8. after a minute, gently remove cookies from tray and let cool on wire racks.


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