Cape Cod Oatmeal Cookies
Soft and chewy oatmeal cookies. They taste a little less sweet than some other oatmeal cookies and always bake up fairly thick, especially if you use the nuts. The yield will vary depending on how large you make the cookies. The original Cape Cods were only about ½ oz each.
Servings 22 Cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1 ¾ cups oats (140 grams)
- 1 large egg
- 1 tablespoon molasses (20 grams)
- ¼ cup milk (60 grams)
- 1 ½ sticks salted butter, melted and cooled (170 grams)
- 1 tablespoon olive oil or another vegetable oil
- ½ cup raisins or chopped dried cranberries
- ½ cup walnuts, toast or leave untoasted
- ⅓ cup mini white chips or chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Have ready two ungreased baking sheets or baking sheets lined with parchment.
- In a mixing bowl, combine the flour, cinnamon, baking soda, and salt so that everything is evenly mixed. Add the sugar and oats and stir again.
- Make a big well in the mixture and add the egg, molasses and milk. Mix the ingredients together in the well, then pour in the cooled melted butter and oil.
- Stir everything together, adding the dried fruit and nuts as you stir.
- Scoop the dough by teaspoons (or use a small cookie scoop) onto prepared baking sheets or use a medium size cookie scoop and scoop out larger pieces. Bake right away or chill the pre-scooped dough on plates lined with plastic wrap. Cover so the dough doesn't dry out.
- For the small cookies, bake for 12 minutes (but check at 10). Let cool on baking sheets for about 2 minutes, then transfer to wire racks to finish cooling. Larger (1 ½ oz size) cookies should take about 15 minutes with the cold dough. As always, keep an eye on the cookies.