I call these oatmeal cookies "over-the-top" because they have so many different mix-ins - in addition to the oatmeal, there's raisins, walnuts, dried cranberries, and mini chocolate chips! All those mix-ins mean each bite will be a little different, which I happen to love. Plus, it's a great excuse to clean out your freezer/pantry and use up those small amounts of goodies that are floating around in limbo. The other awesome thing about these cookies is that they stay soft and moist even after they cool down. They keep really well in an airtight container, and survived a trip to the freezer perfectly. I made these for a big family gathering, and they were definitely a hit. I know I was addicted, anyway...I kept sneaking extras before everyone arrived!
Over-the-Top Oatmeal Cookies (adapted from The Cookiepedia, via Leite's Culinaria)
Makes about 2-1/2 dozen
1 stick softened butter
2/3 cup brown sugar, packed
1 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup old fashioned rolled oats
1/2 cup mini chocolate chips
1/3 cup chopped walnuts
1/4 cup raisins
1/4 cup dried cranberries
1. Preheat the oven to 350 degrees and line two baking sheets with parchment.
2. Cream together the butter and sugar, and then beat in the egg and vanilla.
3. Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl. Add to the butter-sugar mixture and then mix to combine.
4. Add the oats, chocolate chips, walnuts, raisins, and dried cranberries and stir well to make sure everything is incorporated.
5. Scoop out tablespoonfuls of the dough onto the baking sheets, and bake 11-12 minutes, rotating the cookie sheets halfway through. Let cool on the baking sheet for a few minutes, and then transfer the cookies to wire racks to finish cooling.