Everything Oatmeal Cookies – An Easy to Mix and Match Recipe

I was in the mood for cookies but not sure what kind. I didn’t have chocolate chips or raisins, or even dried cranberries for that matter so I had to work with what I did have so I give you Oatmeal Cookies with Chocolate Chunks, Cashews and Dried Apricots. You know what? They were pretty awesome.

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Everything Oatmeal Cookies

Makes about 60 cookies

• • • 2 cups all purpose flour
    • 1 1/2 tsp salt
    • 1 tsp baking soda
    • 1 tsp hawaij spice or 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger, 1/4 tsp cardamom
    • 1/2 cup unsalted butter
    • 2 cups brown sugar
    • 1/2 cup granulated sugar
    • 1 cup vegetable oil
    • 2 large eggs plus 2 egg yolks
    • 2 tsp vanilla extract
    • 6 cups rolled oats
    • 3/4 cup chopped, dried apricots
    • 1 cup roughly chopped roasted cashews
    • 6 oz roughly chopped semi sweet chocolate or 3/4 cup chocolate chips

How to Make the Everything Oatmeal Cookies 

Preheat oven to 375

Line two baking sheets with parchment paper or silicone sheets 

Whisk together the flour salt and baking soda in a medium bowl.

Whisk in brown sugar, granulated sugar and oil until combined.

Then whisk in eggs, yolks and vanilla until smooth.

Stir the chopped apricots into the flour mixture to coat. Add the chopped chocolate and cashews. Stir to combine.

Using a rubber spatula or wooden spoon stir the flour mixture into the sugar/egg mixture until combined.

Stir in the oats.

Use a medium scoop or two spoons to drop the cookie dough about 2″ apart on the prepared cookie sheets.

Bake in the preheated oven for about 16 – 18 minutes, rotating the sheets halfway through baking. Edges should be set and lightly browned. If you would like a crispier bottom let the cookies rest on the cookie sheets for 5 minutes before removing to a wire rack to cool completely.

Repeat with rest of cookie dough.

How Were the Everything Oatmeal Cookies?

Well, they are all gone. What does that tell you? We nommed these babies right down. I have to admit that I love oatmeal cookies and these were really tasty. They came about because I had absolutely NOTHING I really wanted to put in them! I didn’t have chocolate chips, I didn’t have dried cranberries and I didn’t have pecans. So I looked at what I did have and that’s what I tossed in – that is the beauty of a recipe like this; you too can substitute your choice of dried fruit and nuts.

For the chocolate I just used semi sweet chocolate discs that I chopped roughly. Pandemic baking – use what you have and make it work, right?

No matter. The cookies were yummy. I will make them again. Who knows what I will have on hand when I do. I did just get in a 5lb bag of dried cranberries so …

Cookies You Can Make Your Own

The beauty of this recipe is that it’s basically a guide. You can play mix and match with the nuts, chocolate, and dried fruit. Don’t like cashews? Add pecans. I mentioned that I’ll be adding dried cranberries next time I make them. If you don’t like chocolate – don’t add it! You can make these your own and tailor them to the likes and dislikes of your family.  I just had a flash that I might even use some of the frozen cherries I put up from this past summer. Hmmmmm.

Everything Oatmeal Cookies

• Author: Patty@bookscookslooks.com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 60 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

chewy cookies full of good stuff

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Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp hawaijj spice or 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger, 1/4 tsp cardamom
• 1/2 cup unsalted butter
• 2 cups brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil
• 2 large eggs plus 2 egg yolks
• 2 tsp vanilla extract
• 6 cups rolled oats
• 3/4 cup chopped, dried apricots
• 1 cup roughly chopped roasted cashews
• 6 oz roughly chopped semi sweet chocolate or 3/4 cup chocolate chips

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Instructions

• Preheat oven to 375
• Line two baking sheets with parchment paper or silicone sheets
• Whisk together the flour salt and baking soda in a medium bowl.
• Brown the butter: melt the butter in a skillet over medium high heat, swirling occasionally. Continue to cook, stirring and scraping bottom of pan until the butter is a dark golden brown and has a nutty aroma 1 to 2 minutes – watch carefully so as not to burn. Scrape into a large bowl.
• Add cinnamon, cloves, nutmeg and cardamom to butter in bowl.
• Whisk in brown sugar, granulated sugar and oil until combined.
• Then whisk in eggs, yolks and vanilla until smooth.
• Stir the chopped apricots into the flour mixture to coat. Add the chopped chocolate and cashews. Stir to combine.
• Using a rubber spatula or wooden spoon stir the flour mixture into the sugar/egg mixture until combined.
• Stir in the oats.
• Use a medium scoop or two spoons to drop the cookie dough about 2″ apart on the prepared cookie sheets.
• Bake in the preheated oven for about 16 – 18 minutes, rotating the sheets halfway through baking. Edges should be set and lightly browned. If you would like a crispier bottom let the cookies rest on the cookie sheets for 5 minutes before removing to a wire rack to cool completely.
• Repeat with rest of cookie dough.

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Notes

Cook time includes 3 rounds of cookie sheets in the oven

Keywords: cookies, oatmeal cookies, everything cookies,