Oatmeal cookies generally seem to be more of a winter thing, but sticking inside such confines is not really my shtick. When I want a dill pickle, I must have a dill pickle. When I wake up Christmas morning at 4am craving scrambled eggs, I have to make them immediately. As with food cravings, I have baking cravings, and going with your gut when choosing a recipe likely will also please the crowd of guts waiting to consume your creation. Always scratch your baking itch, because I bet your finished product will turn out even more delicious! Besides, I had mistakenly requested the grocery purchaser to pick up a bag of oatmeal when we already had a bag, resulting in oatmeal overload. This recipe and the next will be my attempts at using up some of this oatey goodness. Is oatey a word? Spell-check says no. I used this recipe for german oatmeal cookies, but added in a few mix-ins and made a few adjustments to ultimately create the perfect oatmeal cookie. Rum, vanilla, chocolate and pecans form an unbeatable combo- enough said. See my version below:
- 1 3/4 cups butter, melted
- 5 cups old fashioned oats
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups flour
- 4 tsp. baking powder
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon amber rum
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 375° F.
- Put oats into large mixing bowl. Add melted butter and stir.
- Add brown and white sugars and mix.
- Mix baking powder and flour together and blend into oat mixture.
- Mix vanilla, rum and eggs together and blend into oat mixture.
- Add chips and pecans to the mixture.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake about 10-15 minutes or until golden.