High Altitude Oatmeal Cookies

On request from my brother, John Bagnal.  Love you!  Enjoy.  I love this recipe and am not even sure where it came from.  I know that I have used it so often that the recipe has grease marks all over it and two rips that have been repaired with scotch tape.  They come out perfect every time.  You could probably make this at sea level too, but I am not sure how they would differ as I have not lived at sea level for over a decade. The recipe calls for a mixer.  All I have is a cheap hand mixer.  It works well and you could probably do this without a mixer at all.


High Altitude Oatmeal Cookies

Makes about 4 dozen cookies (if you make em small)

2 C all purpose flour
1 tsp baking soda
heaping 1/2 tsp kosher or sea salt

1 1/8 C packed light brown sugar1/2 C granulated sugar
1 C unsalted butter (2 sticks), at room temperature


2 lrg eggs, at room temperature
3 Tbsp Milk
2 tsp Vanilla extract

2 1/2 C quick or old-fashioned oats2 C either butterscotch chips or semisweet chocolate chips

Whisk together flour, baking soda and salt in a medium bowl. 
In a larger bowl, beat the butter with the brown and white sugars until creamy with a hand mixer. 
Add the eggs, one at a time, the milk and the vanilla extract to that mix. 
Scrape the bowl down with a plastic spatula, and beat a bit more. 
Add the flour mixture in 3 batches, mixing gently with each addition to the wet mix.  Do not over mix. 
Add the oats and chips.  Mix gently until incorporated.  Chill the dough in the refrigerator if you have time (for about an hour). 
Drop by rounded heaping tablespoons onto a baking sheet lined with parchment paper or a silicon mat.  Bake at 350 degrees Fahrenheit for about 10-14 minutes.  Watch it closely just before the 10 minute mark.  Remove the cookies when they are just a bit underdone, brown on the edges but still gooey in the middle.  Let them sit on the hot cookie sheet for another few minutes then transfer to a rack to cool.