A traditional Cuisinart favorite, these yummy oatmeal cookies are loaded with mix-ins. Preparation: 10 to 15 minutes, plus baking time.
2 cups all-purpose flour 11⁄2 teaspoons baking soda 1 teaspoon salt 11⁄3 cups unsalted butter, cut into tablespoon-sized pieces 11⁄3 cups granulated sugar 11⁄3 cups light brown sugar, firmly packed 2 large eggs 3 tablespoons milk 2 teaspoons vanilla extract 3 cups quick cooking oats 2⁄3 cup coarsely chopped pecans, almonds or walnuts 2⁄3 cup semisweet chocolate morsels 2⁄3 cup white chocolate morsels 2⁄3 cup almond brickle bits (may substitute coconut) 2⁄3 cup M&M® Chocolate Mini Baking Bits 2⁄3 cup raisins or dried tart cherries
Nutritional information per cookie: Calories 165 (40% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 4g • chol. 18mg • sod. 91mg • calc. 25mg • fiber 1g
Preheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking liners. Combine flour, baking soda and salt in a small bowl. Mix on speed 1 to combine, 10 seconds. In a large mixing bowl, cream butter and sugars on speed 3 until light and fluffy, about 1 minute. Add eggs, milk and vanilla; increase to speed 4 and beat until well blended, about 1 minute. Add flour mixture to creamed mixture; beat on speed 2 until well mixed. Add oats in two additions; beat on speed 2 after each addition until well blended. Add nuts and beat on speed 2 until just blended. Add chocolate morsels, brickle bits, M&M’s®, and raisins; continue to beat on speed 2 until blended, about 30 to 40 seconds. Scoop out dough in 11⁄2 tablespoons amounts (for ease and speed, use an ice cream scoop) onto the prepared baking sheets, two inches apart. Bake in preheated 350°F oven until golden, about 10 to 12 minutes. Cool on pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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