I’ve had a few requests for the Oatmeal Cookies that we have been snacking on. I started with the Hershey’s White Chip Apricot Oatmeal Cookie Recipe, and then I edited the recipe to fit my hubby’s tastes. Although the White Chip Apricot Cookies are pretty tasty too. It is a very simple Oatmeal Cookie to make, and a great base to add in any of your cookie favorites.
Oatmeal Cookies:
3/4 Cup (1 1/2 sticks) Margarine, softened (I’ve even melted it and it works just fine)
1/2 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 Egg (I use large)
1 Tablespoon Vanilla Extract (you can add in a little more if you like)
1 Cup All-Purpose Flour
1 Teaspoon Baking Soda
2 1/2 Cups Quick Oats
- Heat oven to 375 degrees
- Beat margarine, granulated sugar, and dark brown sugar until fluffy. Add egg and beat well. Add flour and baking soda; beat until well blended. Stir in Oats and Vanilla. Loosely form rounded teaspoonfuls dough into balls; place on ungreased cookie sheet.
- Bake 7-9 minutes or just until lightly browned; do not overbake. Cool slightly, and move cookies to a wire rack to cool completely. Makes about 3 1/2 dozen cookies.
I also like to use my melon-baller to make mini-cookies, I bake those for only 8 minutes. The last batch I made were Giant Oatmeal Cookies, I would bake those for the full 9 minutes.
They are pretty tasty cookies, and I hope you enjoy the recipe. Let me know if you make a batch and how they turn out 🙂
