Cookies - Oatmeal ~ Chewy Big Cookies 

Baked just until done, these cookies are moist inside but crispy on the outside, especially when they are eaten warm. If made large the texture is perfect.

Let dough rest 1-2 hours or overnight before baking for best flavor and browning.

Very lightly grease a baking sheet. Scoop onto baking sheet and bake at convection bake 350*:
18 min for larger cookies
15 min smaller ones
The edges should be golden brown but middles not very done looking. Cool on sheet a couple of minutes then on rack.

~Warm before eating for a really delightful experience!

~Freeze dough scooped out for cookies directly from the freezer and directly from the oven!
In bosch with cookie whips beat:
1 lb soft but still cool unsalted butter
until creamy. Add:
14 oz light brown sugar
14 oz granulated sugar
beat until fluffy. Beat in eggs, 2 at a time:
4 eggs

Stir together:
14 oz whole wheat pastry flour
1 t baking powder
1 t salt

~For raisin cookies also add:
1 t nutmeg

Stir dry ingredients in until just barely mixed. Stir in:
6 c rolled oats

~Options
3 c raisins
3 c chocolate chips
toasted nuts

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