One cookie that is made around here other than at holiday time is oatmeal cookies. It is a favorite. I make them and freeze them. Pop two into a baggie for my kids lunches and they are good for eating by the time its lunch time at school. Having them in the freezer keeps me from eating them. It also keeps them fresher longer.
These cookies are great. We loved them more than our usual oatmeal cookie recipe. They are a bit crisp on the outside and chewy on the inside. They keep pretty fresh for a few days.
All that being said, if you are two lazy or too busy to do cookies but want some oatmeal treats, try these. They are really good too.
Large Batch Oatmeal Cookies
This recipe is kind of large for a Kitchen Aid mixer, though I did use mine for creaming the butter and sugar... up until the part where you add in the flour. Then I transferred it to a large bowl.
Printer version found here.
2 cups butter
3/4 cup shortening
3 1/4 cups brown sugar
1 1/4 cups white sugar
2/3 cup buttermilk
4 teaspoons vanilla
6 cups of oats
5 3/4 cups unbleached flour
1 tablespoon baking soda
2 1/2 teaspoons salt
2 cups raisins
Preheat oven to 375F. Spray or grease cookie sheets lightly.
Cream butter, shortening and sugars together in a large bowl. Beat for five minutes until light and fluffy. Add in eggs, one at a time. Add in buttermilk and vanilla.
In a separate bowl combine flour, baking soda and salt. Mix into dough just until incorporated. Add in oatmeal and raisins.
Drop by tablespoon onto cookie sheet. Bake for 10 to 12 minutes.
Mix in possibilities: dried fruit, nuts, cinnamon chips...