Here’s a classic, chewy Oatmeal Cookie! This was Grandma’s favorite oatmeal cookie recipe, made with oats, brown sugar, white sugar, flour, and shortening. Walnuts and raisins are optional.
Storing and Freezing These Cookies
The cookies will keep for several days in an airtight container on the counter. They also freeze well.
- To freeze unbaked dough : Line a cookie sheet with parchment. Scoop out the raw cookie dough, just as if you were going to bake the cookies now, and arrange the scoops close together on the cookie sheet. Freeze until the dough balls are solid, then transfer them to a zip-top freezer bag and freeze for up to a month. Bake as directed from frozen, adding an extra minute or two to the cooking time.
- To freeze baked cookies: Stack a few cookies on top of each other and then wrap tightly in foil. Repeat until all the cookies are wrapped, then transfer to a zip-top freezer bag and freeze for up to a month. Thaw on the counter before eating.
- 11⁄2 cups unbleached all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 sticks unsalted butter, softened but not melting
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup chocolate chips
- 1⁄2 cup dried cranberries
- 1⁄2 cup pistachio, finely chopped or chop in the food processor ounces with chocolate, chopped
1- Preheat oven to 350 degrees F.
2- Adjust the oven racks to the low and middle positions as you will use two trays to bake the cookies. Line 2 large baking sheets with parchment paper and set aside.
3- In a medium bowl, whisk together flour, baking powder and salt, set aside.
4- In the bowl of an electric mixer fitted with the wire attachment beat the butter on medium speed until creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, 1 at a time.
5- Using a spatula or a wooden spoon, manually stir in the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats, cranberries and pistachios.
6- Using an ice cream scoop, scoop dough balls onto the parchment paper covered baking sheets.Place the balls 2 inches apart from each other.
7- Bake until the cookie edges turn slightly golden brown, 22 to 25 minutes. Mid baking, rotate the baking sheets and also move the top one to the bottom and the bottom one to the top to ensure uniform baking.
8- Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling wire rack.
9- Let cookies cool completely before drizzling with white chocolate.
10- Bring medium sauce pan half filled with water a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times.
11- Remove bowl from heat and using a fork drizzle the white chocolate over the cookies.
12- Letstand for 15-20 minutes before serving for The chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker.