This morning I woke up with full intentions to get every thing done around the house today, as my mother in law is coming home this week for Christmas. Do the laundry.. fold the laundry..make everyone breakfast and lunch. Take care of the furry four legged outside and gather the chicken eggs. BUT– I had this wild itch to make some cookies instead. So I made myself a pot of coffee & did just that! And I’ll say.. the boys in my house were more appreciative for belly full of cookies with a glass of milk, over folded laundry for the week. Who wouldn’t be? 🙂
So, I made oatmeal cookies from scratch, with what I had in the pantry. And they turned out surprisingly good! Most of the things I bake/cook are from scratch with the ideas in my head. Some are total fails, and other times I surprise myself! LOL. So today was a good day and YES I’ll get to the laundry as soon as I finish this post… maybe. Enjoy!
- 2 sticks – or 1 cup – of salted sweet cream butter
- 2 cups of brown sugar
- 1 tsp vanilla extract
- 2 eggs room temp
- 2 1/4 cups flour
- 2 1/4 cups of oats
- 2 tsp baking soda
- 1 tsp lemon juice (optional)
- pinch of salt (optional)
Start by pre-heating the oven to 350 degrees. In a large bowl, using an electric mixer, mix the brown sugar, butter, lemon juice, vanilla extract and eggs together until well mixed and smooth.
In a separate bowl, mix together oats, flour and baking soda. Using the electric mixer slowly add dry ingredients to wet ingredients. Next, grease your cookie sheet. Roll the cookies into desired size balls, (they wont expand in the oven), and place them on greased cookie sheet. I did some cookies small and some cookies larger. Bake for about 10-12 minutes for chewy cookies. That’s the best way in my opinion 😉 Let cookies cool and enjoy!
You can really adjust this recipe depending on if you want raisins, chocolate chips or cranberries added to your dough. They were so easy and so yummy.
Recipe yields about 20-25 cookies.