Oatmeal Cookies Three Ways
- In an extra-large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the rolled oats.
- Divide dough into three equal portions. Choose one of the variations below to add to each portion of dough. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
- Bake in a 375 degree F oven for 9 to 11 minutes or until edges are golden but centers are soft. Cool on the cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 96 cookies.
From the Test Kitchen
Nutty Brickle Chippers:
Stir in 1 cup chopped chocolate-covered English toffee or semisweet chocolate pieces and 1/2 cup chopped walnuts or hazelnuts (filberts). Continue as directed.
Nutrition Facts per cookie: 273 cal., 13 g total fat (7 g sat. fat), 38 mg chol., 149 mg sodium, 36 g carbo., 2 g fiber, 3 g pro.
Spicy Raisin Rounds:
Stir in 1 cup raisins or currants, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Continue as directed.
Nutrition Facts per cookie: 249 cal., 10 g total fat (6 g sat. fat), 38 mg chol., 149 mg sodium, 38 g carbo., 1 g fiber, 3 g pro.
Stir in 1 cup snipped or chopped gumdrops or candy-coated milk chocolate pieces. Continue as directed.
Nutrition Facts per cookie: 257 cal., 10 g total fat (6 g sat. fat), 38 mg chol., 151 mg sodium, 40 g carbo., 1 g fiber, 3 g pro.
Nutrition Facts (Oatmeal Cookies Three Ways)
- Per serving:
- 235 kcal ,
- 10 g fat
- (6 g sat. fat ,
- 38 mg chol. ,
- 148 mg sodium ,
- 34 g carb. ,
- 1 g fiber ,
- 2 g pro.