2 - 2Shares
One of the drawbacks to being a family of two is that so many desserts make way too much for just David and me to eat them. I especially feel that way about cookies. While I can freeze all the extras, I usually get tired of them before they are gone. I was glad to find this recipe for loaded oatmeal cookies in my mom’s Cooking for 2 magazine. It makes 12 fairly good-sized cookies. Just enough for a couple, a single, or a small family!
Loaded Oatmeal Cookies
Ingredients
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup quick-cooking oats
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup flaked coconut
- 1/4 cup chopped pecans
Directions
- In a small mixing bowl, cream butter and sugars. Beat in egg and vanilla.
- Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture.
- Stir in oats, chocolate chips, coconut, and pecans.
- Drop by rounded teaspoonfuls 2 inches apart onto an ungreased baking sheet.
- Bake at 350 degrees for 13-15 minutes or until lightly browned.
- Immediately remove to a wire rack.
- Yield: 1 dozen
Enjoy!
You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!
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2 - 2Shares
- 2Shares
2
5-Minute Southwest Layered Salad
I printed this off–I’ll be making them soon!
Yummy looking recipe, Sallie.
It’s true about most recipes being too big. I had an easier time cooking for my 4 siblings and parents than I do for dh, two munchkins and myself,. It’s going to be so nice when an average recipe doesn’t leave me wallowing in leftovers.
There is a great book called “Small Batch Baking” that is for small families of 2 or 3. We have a family of 6, but several of my friends use this book, and have really loved it! I know that making 6 cookies isn’t as much fun as making 5 dozen, BUT it is definitely better on the waistline 🙂
Something else that I do, if I’m just wanting to make enough cookies for dessert after dinner (which is one cookie per person) or soemthing of that sort, is I”ll only bake as many as I need, and then freeze the rest of the dough in either a log (for slice and bake cookies) or in scoops on a cookie sheet…once they are frozen solid, they go into a ziploc bag, ready to take out individual pieces and bake as many individual cookies as you need for any one occasion.