Sunday, we celebrate the 100th anniversary of the Dunlop family’s purchase of their first home in Toronto (and our cousin Donna lives there today). About the same time as the house was purchased, the first oatmeal “cookie” recipe appeared on the oat packaging for Quaker Oats. So, it feels very fitting to be bringing a tin of Oatmeal Cookies to the family get together. Like Oatmeal Cookies, the Dunlops had their origins in Scotland!
Oatmeal Cookies are a moist and chewy drop cookie, to which you can add raisins, dried cranberries, or even chocolate chips. Pictured here is my current favourite, Oatmeal Cookies with dried sweetened cranberries.
Oatmeal Cookies
Print recipe| Serves | 2 1/2 dozen |
| Inspiration | Quaker Oatmeal Tin |
Ingredients
- 1 cup all purpose flour
- 1/2 Tsp salt
- 1/2 Tsp baking soda
- 1 cup rolled oats
- 6 Tbsp white sugar
- 1/2 cup brown sugar
- 1/2 cup butter (softened to room temperature)
- 1 egg
- 1/2 Tsp vanilla extract
- 1 Tbsp water
Optional
- 1/2 cup seedless raisins or sweetened dried cranberries
Directions
| Preheat oven to 325 deg. F | |
| Mix together flour, salt, baking soda and rolled oats. | |
| In a larger bowl, cream together the softened butter with the white sugar and then the brown sugar. Add the egg, vanilla and water to the mixture and beat it until is is well mixed. | |
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Blend in the dry ingredients, just until mixed and then fold in (add) the raisins or cranberries (if using) and continue to stir until you have a well mixed dough.  | |
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Using a kitchen spoon, scoop about 1 tbsp of dough and drop it on an ungreased cookie sheet, allowing space for spreading, usually 3 per row and 4 rows.  | |
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Bake 10 - 12 minutes or until light brown. Using a spatula, carefully remove from the cookie sheet and let cool on parchment paper  | |