Sort-of-Mom’s Oatmeal Cookies

Tweaked a bit by yours truly, here is a great recipe for the comfort cookie craving that ails you.  D and I have polished off 2 dozen of these babies in 48 hours.  Some day – when I have my pantry fully stocked – I’ll  post my mama’s original recipe.

Sort-of-Mom’s Oatmeal Cookies :: yields 2 dozen cookies that vanish rapidly

1/2 C butter

1/3 C  sugar

1/3 C brown sugar

1 egg

1/2 t vanilla

1/2 C dried cranberries

1/2 C sultanas (golden raisins)

1 generous C quality chocolate chips*

1 C rolled oats

3/4 C AP flour

1/2 t salt

1/2 t baking soda

2 t hot water

Preheat oven to 350 degrees (Fahrenheit).

Cream butter and sugar together.  Then add egg and combine. (If doubling, tripling recipe, add eggs one at a time.)  Add vanilla and combine.

Sift flour, salt, and soda together.  Add flour mixture to sugar mixture gradually until combined well.  You want a nice sandy color and a smooth batter.

Stir in hot water, oats, fruit, and chocolate chips.

Drop in chunky clumps onto a greased, non-stick, or sil-pat lined baking sheet.  I set the timer for 8 minutes, but take them out when the edges have just turned light brown and the tops still look a smidge wet.  Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.

Grab three or four cookies, a glass of milk, and your favorite person – it’s time to put a dent in that batch of cookies!

*I almost always use Ghirardelli (Frisco represent, wootwoot!) bittersweet – 60% cacao – for everything.