Oatmeal Cookies

What to say – another classic. And they are oh, so yummy. Little hands love holding the big chunky cookies! After trying several variations of these cookies I always go back to the recipe on Quaker Oats package! They seem to be the only ones that are really tender because I don't like too crunchy cookies that explode into crumbs and end up on clothes and carpets.

While I say Quaker Oats, a few changes have been made in the amounts that I use so I will share the modifications here.

  1. 1 cup packed currants
  2. 3/4 cup soft butter
  3. 1/2 cup sugar
  4. 1 egg
  5. 1/4 cup water
  6. Two spn. vanilla
  7. 3 cups of oatmeal
  8. 1 cup flour
  9. 1/2 spn. salt tea
  10. 1/2 spn. baking soda
  11. 1 spn cinnamon
  12. 1 cup raisins

Heat the oven to 350°. Beat the butter, sugar and brown sugar together, then add egg, vanilla and water and beat again to incorporate. Add everything else, leaving the currants last and mix. Place them on a cookie sheet with a large tablespoon, leaving 2" apart around each. Bake for 13 to 15 minutes (just brown a little to keep the cookies tender) Leave on the sheet for 10-15 minutes before putting them elsewhere to cool.