I should first state that I am an unabashed cookie lover. Nothing pleases my palette more than a warm cookie fresh from the oven and being pregnant has only enhanced my cookie adoration. That being said, I try to practice some form of restraint and only bake cookies twice a month, although with the fall weather arriving, I know I'll be searching for new and exciting cookie recipes. And I do believe baking is a great way to involve kids in the kitchen; it is a great lesson in math, science, and pure pleasure! Below is a recipe I doctored up a bit and adjusted to fit my tastes.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup dark brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups quick oats
3/4 cup raisins and dried cranberries, mixed
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and cranberries.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. In my case, because I am dealing with two impatient children, I bake one sheet first for them, then chill the rest of the dough to bake an hour later. To be honest, there is not much difference between the two, the chilled dough cookies do seem to be slightly softer.
The cookies should be two inches apart on a parchment-lined baking sheet (in the sake of being green, I use a silicon cookie mat, which I picked up at Target for $3). Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Make a cup of tea and enjoy!