When you have a boyfriend who is totally nuts about oatmeal cookies, you are sometimes obliged to bake a batch of some good ol' homemade ones to give him rewards for a job well done. We have been having summer classes, and so far his evaluation grades shot up from really low to the 4th place in the top ten, of course with a little bribing and a promise of an eat all you can buffet dinner at Dad's, Saisaki, and Kamayan. Why is that so much of a big deal for him? I put him on a diet recently, and he has been showing withdrawal symptoms. Haha.
Anyway, these cookies are so good that he kept nibbling on them the whole day. The outside was crisp, and the insides are a bit chewy. I was supposed to bake chocolate chunk oatmeal cookies but I have to use up the almonds and prunes at home before they spoil in a month or so. Besides, prunes and almonds are a healthier option, and a yummier version of raisin oatmeal cookies.
1 cup butter, cubed (it's equal to the whole bar, or two sticks)
1 1/4 cups sugar
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups quick cooking oats
1 cup chopped almonds
1 cup chopped prunes
- In a mixing bowl, cream butter with sugar until soft, then add vanilla and egg. Beat lightly until you achieve a smooth consistency.
- In a large bowl, combine flour, oatmeal, baking powder, salt, almonds, and prunes. Mix well.
- Add the butter mixture into the flour mixture and mix well until well blended.
- Chill the mixture for 15 minutes in the freezer so that the batter will hold its shape and will not spread out too thinly.
- Preheat oven to 375F (190C).
- Scoop the firm batter and drop by tablespoons on an ungreased cookie sheet. Make sure to leave two inches space between cookies.
- Bake for 15 to 20 minutes, or until golden brown but still slightly soft in the center.
- Let cool for ten minutes before removing from cookie sheet to avoid sticking. Cool to room temperature before storing.