Whether they're plain or jam-packed with mix-ins, oatmeal cookies are one of my favorites. The possibilities are endless from chocolate to nuts to fruits and berries. It seems like I never make the same exact cookie twice. Plus, oatmeal cookies are quick-prep, so they're out of the oven and onto your table in a snap. My loaded oatmeal cookies feature cranberries, white chocolate and pecans. But you can easily change things up by making the base recipe (steps 1-5) and then adding your choice mix-in.
1/4 cup butter
2/3 cup brown sugar, packed tightly
3/4 cup flour
3/4 cup whole oats (not quick-cook variety)
1/2 tbsp baking soda
1/4 tbsp baking powder
1 tsp vanilla
1 1/2 tsp cinnamon
1/3 cup white chocolate chips
2 tbsp dried cranberries
1/4 cup pecans
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine butter and brown sugar. Beat with an electric mixer until smooth.
3. Add vanilla, egg and cinnamon. Beat until well mixed.
4. In a small bowl, combine flour, oats, baking soda and baking powder.
5. Slowly add flour mixture to egg mixture, while continually mixing.
6. Chop pecans into small pieces (roughly the size of chocolate chips and cranberries).
7. Fold chocolate chips, dried cranberries and pecans into cookie batter.
8. Bake 10-12 minutes, or until golden and toothpick comes out clean.
9. Let cookies cool on baking rack before serving.
Makes 2 dozen cookies