I found this recipe for Gehrig's cub scout troop today. This is the original recipe from All Recipes.com; I've posted how I tweaked it below.
Original Recipe
Yield: 2 dozen
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
My tweaks:
I doubled everything, except the sugar, which I left at 1 cup each and dumped it in my kitchen-aide mixer in the order the recipe called for it.
I also threw in 1/3 cup shredded coconut, for sweetness and moisture.
I substituted half of the all-purpose flour with half whole wheat flour (I like the nutty flavor in oatmeal cookies.)
I also did not refrigerate them and do all that flattening business;I just used a small cookies scoop. They turned out plump, moist in the middle and crispy golden brown on the edges.
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
My tweaks:
I doubled everything, except the sugar, which I left at 1 cup each and dumped it in my kitchen-aide mixer in the order the recipe called for it.
I also threw in 1/3 cup shredded coconut, for sweetness and moisture.
I substituted half of the all-purpose flour with half whole wheat flour (I like the nutty flavor in oatmeal cookies.)
I also did not refrigerate them and do all that flattening business;I just used a small cookies scoop. They turned out plump, moist in the middle and crispy golden brown on the edges.
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