Breakfast this Sunday morning – oatmeal cookies my family really love. The recipe is not mine, but I change it always a bit if there is something I need, don't have, crave... The original recipe is by Martha Stewart and I have to admit that I always search her web page for cookie recipes. They are fail proof.
At least, I baked these this morning. As you can see the professional photographer was not available, as he has other profession as a basketball coach and today he is one! So it was my turn to shoot some images, to be able to share the recipe to our dear readers. Please try, I know this one is a recipe to keep not to forget.
Take care, the dough is TOO good before being baked. That is what happens if you have to go away for a sec. You can even be asked if you can skip the baking and if it's ok to eat it like this!
Here is the recipe:
225 g butter, softened
1 cup granulated sugar
1 tsp vanilla extract
Stir together butter and sugar until pale and fluffy. Mix in eggs and vanilla.
3 cups rolled oats
1 cup all purpose flour
1/2 cup toasted wheat germ (I use ground barley)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup raisins, chocolate chips, coconut, dried cranberries...)
Stir together all these dry ingredients. Add the oat mixture to the butter mixture and mix until just combined.
Preheat the oven to 180C / 350F. Using ice cream scoop if you prefer but a tablespoon to make the cookies smaller, drop dough onto baking sheets lined with parchment paper. Flatten slightly. You can arrange 9 on each sheet. Bake until golden and just set, about 12-14 minutes. Cookies can be stored in an airtight container at room temperature up to 3 or 4 days.