What gorgeous spring weather we’re getting in the mountains today! This is that time of year I’ve been craving. I hope it stays like this for the rest of spring but I know better. I’m sure mother nature has a few more snowstorms up her sleeve.
Yesterday I went on a wet snow/sloppy mud hike. It was a little tricky to maneuver up the mountain, but the fresh air and warm sunshine felt great. When I got back, I started craving some chocolate chip oatmeal cookies.
I’ve always been a big fan of the Quaker Oat’s “Vanishing Oatmeal Raisin Cookies” recipe that’s on the lid of every box of old-fashioned oats. They’re chewy, soft, and a little bit crunchy on the edges. Perfect for snacks or breakfast (my favorite).
I adapted the recipe to work for what I had on hand- some dried apricots, candied ginger, and chopped bittersweet chocolate. Feel free to add or switch in different dried fruits, nuts, or types of chocolate.
Cheers to spring sunshine!
How to make this high altitude adjusted recipe:
Oatmeal Cookies
Adapted from Quaker Oats
- ½ cup (1 stick) + 6 tablespoons unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 3 cups oats
- 2½ tablespoons finely chopped candied ginger
- ⅔ cup chopped dried apricots
- ¾ cup chopped bittersweet chocolate or chocolate chips
- Preheat your oven to 350 F.
- Cream the butter with the sugars until light and fluffy.
- Beat in the eggs, one at a time, until incorporated.
- Add the vanilla and salt and mix well.
- Add the flour, baking soda, and cinnamon and beat until combined.
- Stir in the oats, ginger, dried apricots, and chocolate.
- Drop the dough by rounded tablespoonfuls onto parchment-lined baking sheets.
- Bake for 8-10 minutes or until light brown on the edges.
- Makes about 4 dozen cookies.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon.
