Oatmeal Cookies

Oatmeal cookies are the descendants of oat cakes made by the Scots and the British. Oat cakes first appeared when the Scottish began harvesting oats as far back as 1,000 B.C. History does not record how or when raisins were added to the mix, but history records that raisins and nuts had been added to the cakes since the Middle Ages. The first recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896. Billed as a “health food,” the cookies quickly became popular, and by early 1900s a recipe for the delicious treats appeared on every container of Quaker Oats.

Oatmeal Cookies

Ingredients:

1 cup (110 grams) walnuts or pecans tosted and choped (optional)

3/4 cup (170 grams) unsalted butter, room tempertaure

1 cup (210 grams) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (260 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

3 cups (260 grams) old fashioned oats

Method:

1- Preheat oven at 350F, and line two baking sheets with parchment papers.

2- To toast nuts: Place nuts on baking sheet and bake for 9-10 minutes. let cool and chop into pieces.

3- In the bowl of electric mixer or hand mixer beat together butter and sugar until creamy and smooth.

4- Add the eggs and vanilla extract and beat well.

5- In another bowl whisk together flour, salt and ground cinnamon.

6- Add the flour mixture to butter mixture and mix well.

7- Add oats and nuts and mix until combine well.

8- For large cookies use 1/4 cup batter and space the cookies about 2 inches. than wet your hands and flatten the cookies.

9- Bake the cookies for about 10-15 minutes. or until edges are golden brown.

10- Remove from the oven and cool completely on wire rack.