In an effort to stay healthy as this pandemic drags on and on, I’ve been eating oatmeal every morning. With the addition of raisins and some walnuts, it’s very healthful and filling. No need for a midday munchie because a bowl of oatmeal is packed with protein and fiber that fills you up and warms you to your toes on a chilly winter morning.
I recently ran out of oatmeal and happened to be in Aldi when I remembered I needed some. I don’t know about all Aldi stores, but mine carries one brand — Millville — and one size only — 48 ounces. That’s a lot of oatmeal, so what to do? Make cookies!
This is one of the best recipes I have in my collection. One thing I like about it is its flexibility. Add toasted pecans or walnuts, peanut butter, chocolate chips, raisins, craisins — or nothing at all. That’s the beauty of oatmeal cookies which, I believe, are cookies of pure comfort. They remind me of my childhood when my mother would bake them for my sister and me. Do cookies get any better than that? Be sure to eat one as soon as you pull the cookie pan from the oven. There’s just something about warm cookies that warms the soul.
1 cup flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, softened
½ cup sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 ½ cups oatmeal, uncooked (old-fashioned or quick cooking)
1 cup chocolate chips, raisins, craisins, toasted pecans or walnuts, optional