Vanilla Cinna-Scotch Oatmeal Cookies

I love a good oatmeal cookie.  It's one of those cookies where you can add any combination of chips, nuts or dried fruits, and it works well.  If you have a well-stocked pantry, the sky is the limit!

This is a great oatmeal cookie recipe worthy of Grandma.  You can just taste the love in every bite!

1 cup of unsalted butter, softened

½ cup of white granulated sugar

1 cup of golden brown sugar

2 large eggs

1 teaspoon of pure vanilla extract

1 teaspoon of pure almond extract

1 ¼ cups of all-purpose flour

3 cups of quick oats, whirled in a food processor*

½ teaspoon of baking soda

¼ teaspoon of baking powder

1 teaspoon of salt

2/3 cup of white chocolate chips

2/3 cup of butterscotch chips

2/3 cup of cinnamon chips

2 teaspoons of water, optional

Preheat the oven to 325 degrees.  Line a baking sheet with a non-stick silicone baking mat, or lightly spray with cooking spray. 

In a large mixing bowl, combine the butter, white sugar and golden brown sugar.  Using an electric hand mixer, mix on medium speed until well combined.  Add two eggs, one at a time, mixing well for each one.  Then you can add the vanilla and the almond extracts.  Mix well to combine.

In a medium mixing bowl, combine the all-purpose flour, processed quick oats, baking soda, baking powder and salt.  Whisk together until well combined.  Add the flour-oat mixture to the wet ingredients.  Use a large rubber spatula and mix only until half of the flour has disappeared.  Add all of the baking chips and start folding them in.  If the mixture seems like it’s going to be too dry, you may add 2 teaspoons of water.  Continue to mix until all of the flour has disappeared.

Using a 2” cookie scoop, place cookie dough balls approximately 3” apart on the baking sheet.  Slightly flatten the tops with the palm of your hand.  Bake in a preheated 325 degree oven for 14-16 minutes or just until the cookie has set.  The top will no longer look shiny, and the edges will look very light brown.  When done, let the cookies sit on the baking sheet for 5-7 minutes before removing them to a cooling rack to finish cooling. 

Makes approximately 2 dozen cookies.  Store in a covered container.

*To whirl or process the oats, place them in a large food processor.  Process for  10 seconds or until they look kind of like sawdust.  I do this to soften the texture of the cookie a bit.  Sometimes I will process only part of the oats, and add the rest in whole form.  It depends how chewy you want them.

Happy Baking,

Pam