Baking cookies in the rain - Oatmeal Cookie

Oatmeal cookies are a proverbial cookies with both kids and adults... Begitu yang saya baca di web Joy of baking. Siapa sih yang tidak suka oatmeal cookies?

So Sunday afternoon when only ob and I were in Bango, alex still at the villa and it was raining out side, I think it was a right time to baking cookies, the cookies for ob's snacks at school. Ternyata benar banget, we like this cookie. This is the most crispy cookies I’ve ever tasted in my life. I mean good-crispy! Hm...

Next morning, I had some of it for my breakfast.

OATMEAL COOKIE

Makes about 25 cookies

Source: joyofbaking.com

1 cup (110 grams) walnuts or pecans, toasted and chopped (optimal)

3/4 cup (170 grams) unsalted butter room temperature

1 cup (215 grams) light brown sugar 1/2 cup

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1 cup dried cranberries, cherries or raisins or 1 cup white or dark chocolate chips I only used chocolate chips

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats I only used 1 1/2 cup, that I only have :)

1/2 teaspoon baking soda

To toast nuts:

Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

1. Line 2 baking sheet with parchment paper.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
4. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
5. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. 
6. Bake the cookies for about 12 - 15 minutes at 180 degrees C, or until light golden brown around the edges but still soft and a little wet in the centers.
7. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.