Oatmeal Cookies

Prep Time:  15 minutes                           Baking Time:  9-11  minutes per sheet
Yield:   16-18 large cookies

Ingredients:

115 g (1/2  cup) unsalted butter, softened to room temperature
260 g (1 1/4  cup hard packed) dark brown sugar

1 large egg, at room temperature
1 tablespoon (15 mL) pure vanilla extract
1 teaspoon (5 mL) apple cider vinegar
1 tablespoon (15 mL) fancy molasses

150 g (1 cup) all-purpose flour
3/4  teaspoon (4 mL) cinnamon
½ teaspoon (2.5 mL) baking soda
3/4 teaspoon (4 mL) baking powder
½ teaspoon (2.5 mL) salt

1 ½ cups (150 g) large flake oatmeal (not instant)
2 cups (500 mL) of a mixture of chopped walnuts or pecans (lightly toasted, cooled), golden or Thompson raisins, and/or dried cranberries.

Method:

1. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl and a standard mixer), cream the butter and sugar on medium speed just until well blended.
2. Beat in the egg; add vanilla, vinegar, and molasses. Beat until just blended.
3. In a small bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
4.  Add the flour mixture to the mixer bowl, and gently blend until well combined.
5.  Stir in the oatmeal and the fruit-nut additions.
6. Shape a generous 1/4 cup (60-65 grams) of dough into balls (a bit bigger than a golf ball) and place them on a parchment covered baking sheet.  Cover the baking sheet tightly with plastic wrap, and place in the refrigerator so they can rest and mellow for at least 24 hours (preferably 36 hours).  Alternately, the dough can be refrigerated in the large bowl.  Shaping the dough after mixing is just a more efficient use of time.
7.  On baking day, remove the balls of dough from the refrigerator at least an hour or two before baking so that they soften.
8.  Preheat oven to 350⁰F (180⁰C).  Separate the balls of dough on the baking sheet;  press down gently on each to slightly flatten.
10. Bake for 9-11 minutes until golden.   Leave cookies on the baking sheets to cool a bit before moving them.