Oatmeal Cookies Three Ways

I made my favorite oatmeal cookie recipe.  

I'm sipping Harney and Sons Victorian London Fog tea, which is a favorite.  The homegrown hydrangeas from my youngest son and daughter-in-law are a week old and still look so pretty.  My pretty teacup embroidered cloth was a gift from my dear friend, Joy, from several years ago.  

I decided to add three different add-ins to my favorite cookie.  Which would you choose...the butterscotch chip, chocolate chip or raisin?

This adorable Grace's Teaware teapot from Mary at Home Is Where The Boat Is looks pretty with the hydrangeas on the table.

My Royal Albert Spring Meadow teacup  blends so well with the teapot.  

I had to buy new water resistant cushions for my set, and found them from Wal Mart.  Over the winter, I had covered up my other cushions with a waterproof tarp, but some critters still got into them and ripped apart the cushions to get into the stuffing.  I have a new plan for this coming winter and I hope I win the battle!!

Yield: About 30 large cookies

Author: Kitty

Oatmeal Cookies Three Ways

This is fun to do for whatever flavor of cookie that you're in the mood for.

Ingredients

• 2 sticks butter, softened
• 1 cup sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups oatmeal (I use Old Fashioned)
• Choose each about 2/3 cup butterscotch chips, chocolate chips and raisins (or other dried fruit)

Instructions

1. Place the butter and sugars in the bowl of an electric mixer, with the paddle attachment. Beat at medium speed for about 30 seconds, until fluffy.
2. Turn down the mixer to low speed and add the eggs and vanilla and almond extracts. Beat for about 30 seconds longer, until well combined.
3. In an another bowl, sift together the flour, salt and baking soda. Add to the mixer, while beating on low speed for about 15 seconds, stopping to scrape down the sides of the mixer with a spatula.
4. Add the oatmeal and then divide the mixture into three separate bowls; to one, add the butterscotch chips, the other, the chocolate chips, and the third, add the dried fruit of choice.
5. Line cookie sheets with parchment paper. Using an ice cream scoop, drop the cookie dough onto the parchment paper about 3" apart. Gently press down the cookies to spread. At this point, refrigerate the dough, or I like to freeze the balls of cookie dough and then transfer them to food safe storage bags.
6. When ready to bake, bake the cookies in a preheated 350 degree oven for 12-15 minutes. Frozen cookies may take a little longer.
7. Enjoy these wonderful, comforting cookies!!

Thank you for your visit!  xo

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Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage