Biscotti have an air of European sophistication; and I do believe they have their place in the grand scheme of life’s little pleasures.
But basic chewy oatmeal cookies will always come in first place with kids, (and most adults I might add), especially if embellished with some candy covered chocolate and a wooden popsicle stick!
For some reason, the wooden stick manages to take this simple cookie into a new dimension.
I’ve simply lost count of the beautiful smiles I’ve had the pleasure of seeing over the many years that I have baked them. These cookies have literally celebrated decades of children’s birthdays.
I also remember baking these favourites for my kids’ school bake sales. The funny thing is, they would sell out before they even got to the sale table. The school staff would buy them all for their own kids.
Personally, I think these oatmeal cookies deserve a place in the category of comfort food! I guarantee smiles will always follow.
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup shortening
½ cup packed brown sugar
½ teaspoon vanilla
½ cup granulated sugar
¾ cup rolled oats (quick cooking – this is important!)
1 cup M&M’s or other candy coated chocolate (optional)
- In a bowl, sift together flour, baking powder, soda and salt. Set aside.
- In a medium bowl beat together shortening, sugars, vanilla and egg until well blended.
- Stir in dry ingredients into wet ingredients. Then stir in rolled oats.
- Roll into balls, place on ungreased cookie sheets and bake at 375 degrees F.
- For cookies on a stick, make 10 to 12 balls and space well apart on cookie sheet.
- Insert a wooden stick about ¾ of the way into each ball and flatten with fingers to about 2 ½ inches in diameter.
- Cover tops of cookie dough with candy, placing as many as will fit touching each other. As cookie dough spreads the candy will space itself out.
- Bake between 12 to 15 minutes or until golden. Cool on cookie sheets for 4 to 5 minutes then transfer to cooling rack.
- For regular oatmeal cookies, make 20 balls place 2 inches apart on cookie sheet, no need to flatten and bake between 10 to 12 minutes. Cool on rack.
Notes Tips and Suggestions
- To prevent cookies from over browning on bottom, place a sheet of aluminium foil on lower rack of oven before baking.
- This recipe can easily become Chocolate Chip Oatmeal or Raisin Oatmeal by adding 1 cup of your choice right after you add the oatmeal.
- Once again parchment paper is a time saver.
- These cookies freeze very well, just don’t tell anyone exactly where in the freezer you’ve placed them. They tell me they’re just as good when eaten frozen.