Oatmeal Cookies - Saucer Size

After being away for over a week, it was a little difficult to get back into the whole baking routine. But more about that in a bit.

This recipe today came from a little local magazine that we have here in the Bucks County area. I was flipping through it a few weeks ago and found this recipe for Oatmeal Cookies , saucer sized. The article and recipe is from Pam Anderson who is a former resident of New Hope, PA and was executive editor of Cooks Illustrated Magazine.

I have a great recipe for Oatmeal Raisin cookies that everyone likes but, I thought I'd try this one, just to compare. Recipes for Oatmeal Cookies vary almost as much as recipes for Chocolate Chip Cookies, some chewy, some crispy, some with raisins, nuts, spices, or even chocolate chips!

This one actually lists many of the previously mentioned add ins. You can swap out the chocolate chips and use any kind of nut you like or you can substitute the dried cranberries with dried apricots or, of course, raisins.

The cookie had a kind of caramel flavor, probably from the generous amount of brown sugar. It was a slightly thick cookie and crunchy on the outside and chewy inside, which is a perfect combo to me! And, I loved it with the dried cranberries. I didn't use chocolate chips, but I bet they'd be good in it.

So start by mixing your dry ingredients together in a medium bowl.

Then in a small bowl, mix the eggs, salt and vanilla.

In a large bowl, mix butter, oil and sugars and stir the egg mixture into this.

Stir in the dry mixture...

Then stir in the add ins you choose.( I used toasted pecans and dried cranberries).

Drop onto parchment lined baking sheets. I used my large cookie scoop.

Ok, before I get to the recipe, I thought I'd show you a few photos of The Breakers in Palm Beach, Florida. In all the million times I've been to the Palm Beach area in Florida I don't recall ever having been to this amazingly beautiful resort hotel. I really think I would have remembered!

Henry Flagler built what was called The Palm Beach Inn in 1896. But that one burned down. Then he built another less than a year later. But in 1925 that one burned down! The one that stands today took less than a year to complete, which boggles the mind considering how grand it is. They actually modelled the building after the Villa Medici in Rome.

A beautiful view of the ocean out one of the huge windows.

The hand painted ceilings are incredible!

One of the side porticos.

Just keep walking straight to the ocean. After this winter here in the Northeast, these beautiful flowers and palm trees were a welcome sight!

Ok, let's get to the cookie recipe.

Oatmeal Cookies - Saucer Size ( Makes about 18 large cookies)

1 1/4 cups AP flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3 cups old fashioned oatmeal

2 large eggs

3/4 tsp salt

1 tsp. vanilla

14 tbsp. unsalted butter, melted

2 tbsp. vegetable oil

1 cup granulated sugar

1 cup packed light or dark brown sugar ( I used light brown).
1 cup dried cranberries

1 cup chocolate chips or 6 ounces bittersweet chocolate, cut into small chunks. ( I subbed pecans).

Adjust oven rack to highest and lower middle positions. Preheat oven to 350.

Line cookie sheets with parchment paper.

1. In medium bowl, mix flour, baking powder, baking soda and oatmeal.

2. In a small bowl, beat eggs, salt and vanilla.

3. In a large bowl, mix butter, oil and sugars.

4. Stir egg mixture into sugar mixture til smooth.

5. Stir in flour mixture, then stir in cranberries and chocolate.

6. Using a 1 1/2 oz. ( 3 tbsp.) spring action scoop, scoop 6 balls of dough onto each sheet.

7. Bake til golden brown, 16 to 18 minutes. (Mine took only 15 minutes and I baked only one sheet at a time), switching positions of the sheets and turning them around after 12 minutes.

8. Transfer cookies to a wire rack to cool.

**Note: Substitute 1 cup toasted walnuts or pecans, coarsely choipped, or 1 cup toasted slivered almonds for the chocolate.

Substitute 1 cup chopped dried apricots or 1 cup raisins for cranberries.