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
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