Oatmeal Cookies

Last 2 days buat oatmeal cookies ni utk Ifah bagi for her teachers utk Teachers' Day hari ni..dah siap2 packing tup2 hari ni tak jadi la pulak dia pi sekolah..aka ponteng le tu. Mummy yg mintak dia ponteng coz we all akan balik kampung hari ni and me myself so busy kat office, utk siapkan tender. Arrrgghhh!!!!hehehehe..tension le ni kesahnya..tapi tak pe ku redha dgn ketentuanNya.

Sudahnya the oatmeal cookies yang dah ku pack2 itu kami sedekahkan le kat budak2 ofis ni. I'm too lazy to write the ingredients, I just copy paste direct from the page.

The recipe adopted from Joy of baking

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large