Who doesn’t love a big, soft, goodie-packed cookie? I found a great basic oatmeal cookie recipe on the Quaker Oats lid, and have been “doctoring it” for years with yummy additions like dried cranberries and chocolate chips. It’s one of those recipes that changes almost every time I make it, but I’ve captured the essence of it here.
The Grill-Meister and I decided to call them “Comfort Cookies,” because they evoke a feeling of home and hearth.
Comfort Cookies are sturdy and travel well. In our family, they’ve been a staple on road trips, are a great Welcome Home! offering and have delighted many a Little Leaguer as the post-game snack. Friends of Glover Gardens have been the happy recipients of these cookies for many, many years.
Comfort Cookies
Makes 3 dozen jumbo cookies or 5 dozen regular.
Ingredients
1¾ cups all-purpose flour
1½ tsp. baking soda
¼ tsp. cinnamon
½ tsp. nutmeg
¾ tsp. salt
2 sticks of butter, softened
¾ cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
1 tbsp. vanilla
3 cups of dried oats/oatmeal (quick or old fashioned, uncooked)
½ cup regular or golden raisins (I prefer golden)
1 cup dried cranberries or cherries
1¼ cup chopped walnuts or pecans
12 oz. package of semi-sweet chocolate chips
½ 12 oz. package of white chocolate chips (about ¾ cup)
½ 12 oz. package of peanut butter chips (about ¾ cup)
Preheat oven to 350°F. Combine flour, baking soda, cinnamon, nutmeg and salt in a medium bowl and stir to mix well. In a large bowl, beat butter and sugars on medium speed of electric mixer until light and fluffy (or use a stand mixer). Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon, nutmeg and salt, mix well. Add oats, raisins, dried cranberries or cherries, nuts and chocolate and peanut butter chips. Stir until just blended.
Drop dough onto ungreased cookie sheets in your desired size: a rounded tablespoon will make cookies that are about 2 inches in diameter; about ¼ cup of dough will make a jumbo cookie. Bake 8 – 10 minutes for the smaller cookies or until light golden brown; jumbo cookies will require 12-14 minutes. Cool slightly on cookie sheets before removing to a wire rack.
These cookies are cousins of both Cowboy Cookies and Everything Cookies, but I like them just a bit better. They’ve got something for everyone and enough healthy ingredients and fiber that you don’t have to feel super-guilty about eating them. When my son was small, he would sometimes twist my arm to have them for breakfast, and with coffee, they make a nice breakfast treat for grownups. Good with milk, they also make a wonderful snack with a nightcap: try them with Frangelico or Kahlua.
Note: if you’re interested in the original recipe from the Quaker Oats box (before they changed it to make it healthier – and less yummy), another blogger has done a public service by posting it: click here.
Copyright 2015, Glover Gardens Cookbook
Mmmmm! I love cooked loaded with goodies! Thanks for the pingback! Merry Christmas and a wonderful 2016 to you!
Happy New Year to you, too! I really like your blog.