Chewy Oatmeal and Morsel Cookies

I first discovered these versatile cookies several years ago, and have customized them to my taste. I can make different versions, depending on what ingredients I have on hand, what time of the year it is, or what I am in the mood for. I especially like white chocolate chips and either dried cranberries or dried cherries.

My most recent cookies have butterscotch and white chocolate chips, walnuts, and raisins. I sent them over to a friend, and was told he referred to the cookies as "boss", which apparently is a good thing.

Note: The 10 minute cook time is approximate, and the total time varies. It depends on how many cookie sheets you fit in the oven at a time, and how many cookies you make. Everyone makes cookies differently, but mine barely ever come out to more than three dozen. I prefer them just a little bigger than golf ball size. I tend to get all of the cookies baked in about 25 minutes.

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla or almond extract (I use almond extract,because I like the flavor)

2 cups flour (I use wheat flour, but any all-purpose flour will do)

2 ½ cups old-fashioned oats: Add 2 cups of it into a food processor until it turns into a powdery consistency, and leave ½ cup or so whole (If you really like whole oats in your cookies, just put less in the food processor)

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

12 oz morsels (white chocolate chips, chocolate chips or chunks, butterscotch chips, or peanut butter chips. For more variety, use 6 oz each of two different kinds). 12 oz is 1 1/2 cups.

1 cup chopped pecans, walnuts, or other nuts

1 cup raisins, dried cranberries, cherries, or other dried fruit

• When I made these recently, I cut the sugar by 1/2 cup. You can reduce either the white sugar or the brown sugar without compromising the cookies, and they still taste quite sweet. Especially with the chocolate morsels and dried fruit
• You could also substitute any of the sugar for sweeteners such as Splenda or Stevia
• Applesauce may be used in place of some of the sugar

1. Preheat oven to 375 degrees
2. In a medium mixing bowl, cream butter and sugars. Add eggs and extract
3. Mix the flour, oats, salt, baking powder and soda. Add to the creamed mixture, mixing well
4. Stir in morsels and nuts
5. Scoop golf ball size portions of dough onto ungreased cookie sheets about 2 inches apart. 1 dozen fit comfortably on a standard cookie sheet. Note: I like lining my cookie sheets with parchment paper. It makes less of a mess, and is less likely for the cookies to stick on the sheet
6. Cook each batch for 8-10 minutes. It'll be done when it is fairly solid and browned on the bottom. If it looks a little moist, it's okay. It will look more solid once it's been out of the oven for a few minutes

• Add 1 Tablespoon dark rum for a different flavor. It would taste good in the Fruitcake Cookies
• Experiment with the many extracts to find one that goes with your combination of ingredients
• Add almond extract to cookies with sliced almonds in it, for extra flavor. I like to add it in many different types of cookies
• Add 1 teaspoon of cinnamon, if desired. They taste great in classic oatmeal raisin cookies
• Try using honey or maple syrup in place of some of the sugar for a different flavor
• To moisten cookies and alter the taste a little, try adding 1/4 cup of applesauce, preserves, or pumpkin puree to the batter
• As an interesting twist, maybe try combining both pumpkin puree and pepitas into the batter
• I have seen many recipes with pudding mix in it, and I plan on trying it sometime. There are so many flavors out there that would taste good in the cookies

If you have any other ideas, feel free to let me know. There are so many combinations out there, and many will work with this recipe.

I made one batch ahead of time, stored it in a storage container with parchment paper in between each stack, and put it in the freezer for a week. I took them out a while before I planned on cooking them, although you should be able to cook them straight from the freezer. They would take a few minutes longer. They're done once they're brown on the bottom, and fairly solid.

If you really like this recipe and plan on making it every so often, it's nice to have a baking mix for it. Whip up a quick batch of the dry ingredients, and you'll have enough to make this recipe two or three times. It lasts for quite a while, as long as you store it in a jar or sealed container in a cool, dry place (such as a cabinet). I like to reuse a clean jar, oatmeal container, or large powdered creamer container to store this in. Keep in mind the size of the mix, because they take up quite a bit of space.

For three sets of cookies: (Makes 19 1/2* - 30 cups of this mix)

Ingredients: Mix together 3 cups of sugar, 3 cups of brown sugar, 6 cups of flour, 6 cups of oatmeal that has been put through the food processor, 1 1/2 cups of whole oatmeal (old-fashioned is preferred), 1 1/2 teaspoons salt, 3 teaspoons baking powder, and 3 teaspoons baking soda, 36 oz your choice of morsels (About 4 1/2 cups)*, 3 cups your choice of nuts*, and 3 cups your choice of dried fruit*, and store in an airtight container in a cool, dry place (such as a cupboard or pantry).

* If you wish, you may leave out any of the morsels, nuts, or dried fruit until later, if you think that you may not always want the same combination.

For two sets of cookies: (Makes 13* - 20 cups of this mix)

Ingredients: Mix together 2 cups sugar, 2 cups brown sugar, 4 cups flour, 4 cups old-fashioned oats that have been put through a food processor, 1 cup whole old-fashioned oats, 1 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons baking soda, 24 oz your choice of morsels (about 3 cups)*, 2 cups your choice of nuts*, and 2 cups your choice of dried fruits*, and store in a cool, dry place (such as a cupboard or pantry).

* If you wish, you may leave out any of the morsels, nuts, or dried fruit until later, if you think that you may not always want the same combination.

Instructions for mixing up one batch:

• Preheat oven to 375°
• Add 10 cups of the dry mix (if you added the morsels, nuts and dried fruit), or else 6 1/2 cups (if you did not add the morsels, nuts and dried fruit) to a large mixing bowl
• If you did not add the morsels, nuts and dried fruit, do so now: for one batch, 12 oz (1 1/2 cups) morsels, 1 cup nuts, and 1 cup dried fruits, any kinds that you think would taste great together
• Mix in 1 cup butter (room temperature), 2 eggs, and 1 teaspoon vanilla or almond extract. Mix well.

• Scoop golf ball size portions of dough onto ungreased cookie sheets about 2 inches apart (about 1 dozen fit comfortably on a standard cookie sheet) Note: I like lining my cookie sheets with parchment paper. It makes less of a mess, and is less likely for the cookies to stick on the sheet)
• Cook each batch for 8-10 minutes. It'll be done when it is fairly solid and browned on the bottom. If it looks a little moist, it's okay. It will look more solid once it's been out of the oven for a few minutes.