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| Clean it all out!!! |
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| Chewy, hearty and delicious! |
I am super organized. I keep everything in canning and working glass, I tape labels to it all, but I still seem to accumulate an assortment of baking supplies. So as my spring cleaning headed to the kitchen, I decided to pull it all out and see what we could do with it. There was coconut, butterscotch chips, a variety of chocolate chips, including white and even some christmas M&Ms!
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| I love the surprise of a butterscotch chip |
I also added oatmeal, my secret fiber ingredient. (Don't tell Mr. Preppy!) These cookies can handle about anything. I made dozens, about 9 dozen, and froze them on trays and then tossed the balls in a freezer container. So when the kids came home, or we needed a sweet, or I wanted to take a small, sweet happy to a friend, there were amazing cookies just minutes away from being ready.
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| Freeze on a tray |
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| Then fill a freezer container. Try not to eat one! |
2 cup butter, room temp
2 2/3 cup brown sugar
4 eggs
3 teaspoons vanilla
3 cups flour
3 teaspoon baking soda
1 1/2 teaspoons cinnamon
2 teaspoon salt
4 1/2 cups old fashioned oats
4 1/2 cups of stuff...raisins, chocolate chips, dried fruit, coconut, nuts, anything
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| A heavy duty mixer is a must! |
Cream butter and sugar in electric mixer bowl until fluffy and no brown sugar lumps are visible. Add the eggs and mix just until incorporated. Add all dry ingredients up to the oats and mix well. Fold in the oats and stuff. Cover and chill the dough an hour or overnight. It is easier to handle cold and the cookies won't spread as much.
Preheat oven to 340F on convection, 350F regular. Make uniform mounds on Silpat or parchment lined pans and bake about 12 minutes, but check at 8 minutes. The colder the dough the closer to 12 minutes, later batches will bake faster. Rotate halfway through cooking time. Cool on pan, then rack, when they are firm enough to move. Make coffee and give me a ring...
