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Bakery-Style Oatmeal Cookies


When stocking your freezer, it is imperative to include different types of cookies. This recipe is the ultimate oatmeal cookie, with so many different choices of add-ins: raisins, dried cranberries, chocolate chips, nuts, dried fruit, coconut—the sky’s the limit!  Freeze them raw on a cookie sheet and then transfer frozen to a large ziptop bag. Pop some in the oven for any occasion, and you’ll feel like the ultimate balabusta!  

Yield: 18 to 20 large bakery-style cookies


1. Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with Gefen Parchment Paper.
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In the bowl of an electric mixer, cream margarine and sugars until light and fluffy. Beat in vanilla extract and eggs. Gradually add flour mixture and mix, then stir in both types of oats. Add add-ins of your choice and mix.
4. Using a large cookie scoop or standard-size ice-cream scoop (there should be about 1/4 cup dough per cookie), place balls of dough on cookie sheet, allowing room for growth. Bake in preheated oven for 13 to 15 minutes, until cookies are just set and slightly browned.