FREE OATMEAL COOKIE RECIPE

Here's a recipe for the best darn oatmeal cookies I have ever had in my life...Of course, I may be totally biased because I got a good recipe and tweaked it to make it even better. But, after much trial and error (LOTS of error and feedback from my roomie) they are so good now they should have their own food group.

The tweaking sessions went something like this...[roll music here]

Batch #1
Me: [raised brow] Well?
Roomie: [shrug] They're edible.
Batch #2
Me: [hopeful brow]: Beyond edible?
Roomie: [non-committal] Better. Much better. Got a glass of milk to wash these down?
Batch #3
Me: [excited brow]: Okay...What? Where are you going? Don't run!
Roomie: Nice. Nice. I mean it. So close... Can you untie me now?
Batch #4
Me: [smug brow]: Oh. Now you want some?
Roomie: [sitting down with commitment] Okay. This is it! It really is. Wonderful. Amazing. Call Guinness!....But...
Batch #5
Me: [triumphant brow]: Get your head out of the oven.
Roomie commences with the Snoopy Dance.

SIMPLY DELICIOUS OATMEAL COOKIES

For best results, it's important to follow the recipe exactly.

- 1 cup softened Imperial margarine ( I use the hard variety that comes as 12 half cup squares to a 3 lb box. Two squares give you the one cup you need, and you don't even need to measure. Leave the two squares in the foil on the counter until soft but not runny.)

- 1 3/4 cup brown sugar

- 1 egg

- 2 1/2 cups rolled oats (I use Quaker quick oats)

- 1 cup flour ( I use Robin Hood all purpose. To make sure you're not using too much flour, you can get one of those measuring cups that hold exactly one cup; be sure not to use this measuring cup to scoop the flour because this can pack the flour down and you'll end up using too much. Instead use something else to scoop the flour into your one cup measure, then level off with a knife.)

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1 teaspoon vanilla

- Chocolate chips or raisins ( if desired) However you may want to desire chocolate chips because oatmeal chip cookies rock! I like Baker's semi sweet chocolate chips.

Mix all ingredients well, roll into one and a half inch balls. Drop the balls into MUFFIN TINS and press slightly to flatten.

Bake 4 1/2 minutes on 350F, turn, then bake for another 4 1/2 minutes for a total of about 9 minutes or until the edges are golden brown. If the cookies don't look quite done in the center but the edges are brown, don't worry about it; take them out of the oven anyway. They are done and will set after cooling.

The cookies are impossible to get out of the muffin trays while still warm, so you will need to wait awhile. After they are cool they will come out easily with a twist. Please be aware that probably the most important part of this whole recipe is that you must use muffin tins and not a cookie sheet. They will still taste OK if cooked on a cookie sheet but will get hard very fast. The secret of the muffin tins is that the cookies come out thick and stay soft and chewy for longer.

Baked in muffin tins, they also stack very easily, which is great because you can stack up to six, wrap them with clear wrap, tie it off with a nice ribbon and give them as gifts...or bribes...to your co-workers, friends, family, or anyone else you deem worthy. I recommend stacks of three for bribes. Stacks of six for love.

About the Author:
Vicky Gale
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Submitted: 2006-10-02
Article Source: GoArticles