German Oatmeal Cookies

 

German Oatmeal Cookies
(Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 94.

One of our favorite cookies are the ones from the Quaker Oats oatmeal box. These are very similar but there are a few differences. They include dates and chocolate chips as well as some additional spices. They are soft and dense cookies and very tasty. The chocolate chips are a great addition and I would almost add more chips, especially if you are a chocolate lover.

1 cup raisins
Boiling Water
2 cups sifted all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
8 oz. (2 sticks) unsalted butter
1 cup granulated sugar
3 eggs
1/2 cup pitted dates, chopped
2 cups old-fashioned oatmeal
1/3 cup water
1 cup pecans, chopped
1 cup semi-sweet chocolate chips

Makes 48 cookies

Preheat oven to 400. Line cookie sheets with parchment paper. 

Boil a cup of water in a small sauce pan and pour the water over the raisins. Let is set for five minutes. Drain the raisins. Save 1/3 of the water to use later.

 Sift the flour, salt, baking soda, cinnamon, cloves and allspice together. Set aside.

 Cream the butter -

Add the sugar, beating well -

Add the eggs, one at a time, beating well -

Add the dates and the raisins -

Add the oatmeal -

Add the 1/3 cup of water that was used for the raisins (only 1/3 cup!) -

On low speed, add the sifted dry ingredients -

 

Add the chocolate chips and pecans -

 

Scoop tablespoon-sized portions of the dough and place them on the cookie sheets about 2 inches apart

If you want, you can place a whole pecan on top of each cookie (I didn't do this).

Bake for 12-14 minutes, reversing the pans halfway through for even browning. Bake until the cookies are golden brown and spring back when lightly pressed.

Transfer to a cooling rack.