As the title of these cookie states, these really are the BEST oatmeal cookies I've ever had. They do not need, the addition of raisins or craisins or chocolate chips. They are delicious as they are. They are perfectly sweet and crisp around the edges, but a slight chew towards the center. They may look plain but they are anything but.
I made these a couple months back and I filled them with homemade dulce de leche. My mom used to make dulce de leche when we were kids. I used to think it was magic because she'd boil a can of sweetened condensed milk and a couple hours later it was something completely and totally different. And better!
There are a few ways to make dulce de leche. You can make it in the oven, you can make it in the crock pot and you can make in on the stove top. I chose the stove top because that's how my mom made it. And for those of you that don't know, dulce de leche is sweetened milk that has been slowly cooked til thick and golden. The longer you cook it the thicker it is. If you prefer a thinner sauce like consistency, cook it less.
The combination of these two sweets was way over the top albeit luscious. I suggest if you plan on making sandwich cookies with the dulce de leche, then decrease the amount of sugar in the cookies. The cookies themselves would be a great addition to any cookie tray this holiday. They really are the best.
Best Oatmeal Cookies from Thineault's Table
- 1 cup butter
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 2/3 cup flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- dash nutmeg
- 1 1/2 cups rolled oats
Preheat oven to 350 F.
Cream butter and sugars together until light and fluffy. Add egg and beat until smooth then add vanilla.
Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture then add rolled oats. Roll into small balls (about the size of large gumballs or the size of a quarter) and flatten with glass dipped in sugar.
Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.
NOTE: Original recipe said to make balls the size of golf balls. The first batch I baked were this size and they spread out and flattened into huge 5 inch cookies. The next few batches I cut in half and they made the perfect size.
- 1 can sweetened condensed milk
Remove the label from your can and place the unopened can in a large pot and fill with water making sure to completely submerge the can.
Bring the water to a boil, reduce the heat and simmer for 2-4 hours depending on how dark and thick you want it. I boiled mine for 3 hours.
Turn the heat off and allow it to cool in the water until it's safe to handle. Allow can to cool completely cool before using.
NOTE:This is IMPORTANT- Make sure that the can is constantly submerged in water. You don't want the can to boil in the pot without being covered as it can cause stress points on the can and possibly explode. This has never happened to me or anyone I know, but I thought I'd put it out there. Just make sure the can stays under water at all times and you'll be fine.
Now onto the winners of my surprise giveaway........
- Confections of A Closet Master Baker goes to #5 Lissaloo of One Step At A Time
- Planet Cake goes to #7 Michelle of One Ordinary Day
Congrats ladies! Email your addresses and I'll get these out to you as soon as possible.
I think I may have lost my mind, but I plan on posting 6 days of Christmas morning breakfasts, starting tomorrow! So come on back ya hear!