Really Tasty Oatmeal Cookies

 I had to cook a meal earlier this week to take to a member who has not been well.  I baked a casserole and made a salad, and then I decided to bake some cookies for the children in the family.  I love to bake, but more often than not I can’t eat what I bake, so it’s nice to be able to bake something which is going to be going to kiddies I know will be able to appreciate it.

They sure smelled good when they were baking.  They did not look like anything remarkable when they came out of the oven.   And I confess . . .  yes I ate one.  I couldn’t send something to someone I had not tasted.  They really tasted good too!  In fact, darned if they weren’t one of the best oatmeal cookies ever.

It is just as well they were going to someone else’s house because I think it might have been pretty dangerous to have them linger around here for very long!  Seriously!

They are sort of crisp on the outside, but nicely puffed and chewy on the insides.   I added raisins and cinnamon chips which a friend had sent to me a while back.  But you could use chocolate chips as well, or even just raisins, or a combination, or other dried fruit, chopped.  I am thinking that chopped dried apple and fudge bits would be excellent.

Adapted from the Rachel Allen cookery book entitled “Bake.”  Great book by the way.  Everything I have baked from it has been a winner!

Shape into walnut sized balls and place several inches apart on the prepared baking sheets.  Bake for about 15 minutes, until puffy and golden brown.  Let cool on the baking sheets for a couple of minutes before scooping off onto a wire rack to finish cooling.  Store in an airtight container.

 These were soooooome good!  Bon Appetit!

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The English Kitchen
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