This recipe for Highland Oatmeal Cookies, makes the best oatmeal cookies that I’ve found so far. The recipe below makes approximately 4 dozen so that we have enough cookies to last for several days, or I can freeze them.
Cookies don’t last long at our house. I’m sure many of households can relate. They are the first thing attacked right after coming out of the oven and my family tries to convince me they are the final snack of the evening. Yes, I do cook lots of nutritious meals; the family snacksters just like homemade cookies.
Otherwise, the cookie bandits consume them within a day or two and I have to bake again. With the holiday season upon us, everyone does a lot of cookie baking. I think these would be a great addition to your cooking baking this Christmas season. I’m even thinking I’ll bake a batch as a treat for our Disneyland Spring Break vacation in 2017.
Highland Oatmeal Cookies
- 1 cup sifted all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup soft butter
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp. vanilla
- 1/4 cup water
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup raisins
- 3 cups rolled oats
- Pecan or walnut halves
- Heat oven to 350 degrees.
- Sift flour, salt, and baking soda together.
- Beat the butter, sugars, egg and vanilla until light and fluffy.
- Add sifted dry ingredients alternating with water, blending thoroughly after each addition.
- Stir in nuts and raisins; stir in rolled oats, 1 cup at a time.
- Drop by rounded teaspoonfuls, about 2 inches apart, onto lightly greased cookie sheets or lined with parchment paper.
- Press a pecan or walnut half into the top of each cookie. Bake 12 to 15 minutes.
- Transfer to wire racks; cool.
Makes 4 dozen.
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