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Author Notes: Remember the classic oatmeal cookies of your childhood? You know the old fashioned kind that tasted like oats and brown sugar. The ones with the moist, chewy centers and golden, crispy edges that your mom or grandma made or your best friend’s mom made. Well these are those cookies! One taste and you’ll see.
I live about 10 minutes from Cambridge, MA. We have wonderful bakeries here. Flour, High Rise and Tatte produce some of the best sweet treats in the Boston area. But when I want an oatmeal cookie, it has to be homemade. The bakery kind just doesn’t do it for me. Too much spice. I like my oatmeal cookies unfussy and pure. Scratch made oatmeal cookies are unsurpassed in their cozy warmth and homey taste.
These lovelies are my favorite recipe. They’re a breeze to whip up. Even a novice baker can do this. They’re given a modern twist by the addition of dried blueberries. My husband adores these cookies and takes them to work as an afternoon snack. Bake some today and watch your family smile.
I use dried blueberries in this recipe for a delicious twist. Blueberries, brown sugar and oatmeal will be best friends forever. I find the dried berries at Trader Joe’s. If you can’t find dried blueberries, dried currants would be wonderful too. They’re also delicious on their own.
I usually freeze half of the baked and cooled cookies. When I want a sweet treat, I take one directly from the freezer and pop it into the microwave for a few seconds. Instant bliss!
When lightly greasing the baking pans, you can use the butter wrappers. I learned this tip from my friend, Kelly, on her blog Making More Www.Making-more.weebly.com She has lots of great tips and easy recipes.
Minimally adapted from Ree Drummond’s Brown Sugar Oatmeal Cookie Recipe —Vintage Kitchen
- 1 cup (2 sticks) salted butter, softened
- 1 cup of dark brown sugar
- 1 cup of light brown sugar
- 2 teaspoons of vanilla extract
- 2 large eggs
- 1-1/2 cups all purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3 cups Old Fashioned Oats
- 1/2 cup dried blueberries or currants (see notes for explanation)
- Preheat oven to 350 degrees Lightly grease two large baking pans. You can use the butter wrappers to grease the pan. In a large bowl, using an electric mixer, beat the butter and light and dark brown sugar until fluffy and combined. Beat in the vanilla. Stir in the eggs and beat some more. Mix in the flour, oats, salt, baking soda and dried blueberries. Mix to combine everything. Drop generous tablespoons of batter onto the prepared baking pans. Space them apart so they don’t stick together when they bake. Bake for about 12-14 minutes. I use two large baking pans for this recipe and I place them both in the oven at the same time and rotate the pans halfway through the cooking time. Remove from the oven. Let cool slightly on the pan. Then transfer to a plate and enjoy!
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.