After baking, the kitchen smelled so good. The edge of the oatmeal cookie was crisp and the center was chewy. A perfect cookie to serve with milk. Or, sandwich marshmallow creme between two cookies for a giant snack.
The Mister and I really liked these cookies. Next time, I will make them smaller. The Mister wants to try them with nuts. Maybe we'll even add some chocolate morsels...
Giant Oatmeal-Spice Cookiesadapted from Southern Living 1980 Annual Recipes, page 105
I halved this recipe and got 8 large cookies. I also did not have cloves or ginger, so I doubled the cinnamon and allspice. An optional ingredient in the recipe is 1/2 cup chopped nuts. I omitted these.
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 tsp each cinnamon and allspice (The original recipe calls for 1 tsp each of cinnamon, cloves, allspice, and 1/2 tsp of ginger.)
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
1 1/2 cups oats
Sift flour, baking soda, salt, and spices. In a separate bowl, cream butter and sugars, then add the egg and vanilla. Mix in the flour and stir in the oats. The recipe suggests using a 1/4 cup measuring cup to measure and drop the dough on the baking sheets. I used an ice cream scoop which yielded a salad plate sized cookie. Bake at 375 for 14 minutes.
My oven seems to run hot (guess I better add an oven thermometer to the wish list.) so I turned the heat to 350 and baked longer. I just watched it until the ends were brown and the middle was set.