I developed a recipe, and here it is....as promised
Magical Oatmeal Cookies**
375 F
Ungreased cookie sheets, or parchment lined
All measures level
Makes 5 dozen
2 1/2 cups unbleached all purpose flour, King Arthur red bag for preference
1 teaspoon baking soda
1/2 to 1 teaspoon salt (less if butter is salted).
1 cup raw oatmeal, quick or old-fashioned, not instant
Measure flour by stirring flour in bag or canister, spoon into dry measuring cup, sweep off excess with straight edge--I use the back of my chef's knife. Combine baking soda, salt and oatmeal with flour, stir well, set aside
2 sticks, 8 ounces butter. (DO not substitute, cookies will fail), salted or unsalted, room temperature.
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
1 teaspoon PURE almond extract, if using dried cherries or apricots
2 large eggs
1/4 cup cool water
Cream together in mixer, mixing bowl with portable mixer, or food processor with Steel Knife, butter, sugar, and brown sugar. Mix for one to two minutes, gradually to high with mixer, and just process with processor. Stop and scrape. Add extract(s), eggs, and water. Mix/process again until well combined and smooth.
If using processor, disengage workbowl, and scrape mixtue with rubber spatula into large mixing bowl.
1 cup dried cherries, or 1 cup dried apricots, quartered (quarter with kitchen scissors, blades sprayed with nonstick spray), or 1 cup dried cranberries, or raisins. Golden raisins are a pleasant change. If using cranberries or raisins, add one teaspoon ground cinnamon,and omit almond extract. Add dried fruit to butter mixture, mixing on medium speed.
Add dry ingredients, mixing on low speed until well combined. Stop and scrape bowl, checking to see if all ingredients are combined.
Drop onto ungreased or parchment lined baking sheets by #90 scoop or by flatware tablespoons. Space about 2 inches apart, these spread.
Bake in 375 F oven for 9 to 11 minutes, preferably one sheet at a time. If baking two sheets at a time, change lower and upper sheets at halftime, and rotaate front to back. Really. (I just find it less nervewracking to put on some music, sit down in the kitchen, and bake one sheet at a time). Evenly brown, and fragrant.
Remove onto cooling racks immediately.
**Magical? The way these disappear is like magic!
Varations: Banana--Mash three medium size speckled bananas. Omit water, add teaspoon cinnamon. Very moist and soft.
Chocolate "chip"-- chunk 8 ounces semisweet bar chocolate, add instead of dried fruit. This is better than the contents of the yellow bag. Lindt 60% is good and easy to find.
Notes: Baked cookies freeze well, in airtight Tupperware or Rubbermaid boxes. When freezing, separate layers with waxed paper or parchment. I have not tried freezing the dough. Dried fruit may be omitted.
Happy Baking!
Lawrence/Maytagbear
