At the end of the week I had more leftover baked oatmeal than I anticipated. The thought of eating oatmeal for every meal this weekend (in order to consume the entire amount of leftovers) was particularly unappealing. The new woman I’ve been training at work suggested the oatmeal would be fantastic as a dessert – with ice cream. I went with her suggestion but instead turned the oatmeal into a cookie. I was thinking about how I would make these cookies during the entire drive home from work!
- 1/2 c. butter, at room temperature
- 1/2 c. margarine, at room temperature
- 1/2 c. granulated sugar
- 1 c. dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 1/2 c. flour
- 2 1/2 c. leftover Baked Peanut Butter and Cranberry Oatmeal
- Heat oven to 375°F.
- Beat butter, shortening and sugars until fluffy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.
- Drop dough by the teaspoonful onto ungreased cookie sheet.
- Bake 10 minutes or until browned. Remove from oven. Let cool for a few minutes on the cookie sheet before removing and transferring to a wire rack. Cool completely.
There’s something about making oatmeal cookies that I just can’t master. I’m not quite sure what I’m doing wrong but every time I make oatmeal cookies they turn out incredibly flat. Extra flour, perhaps?
These cookies taste good, but I’d rather have a chubbier cookie.
Recipe rating: 1/2