I like to Oat, Oat, Oatmeal Cookies

Quite a while ago I thought that some oatmeal white chocolate chip cranberry cookies would be just the thing for winter, but I never got around to making them. Well, last night my coworker Geoff let me use his Webcam (to interview for a job teaching English in Hong Kong), so I felt like I should do something nice in return. So, I baked some cookies! These turned out quite well, though I left one batch in the oven just a tad longer than I wanted, making the cookies just a bit crisp. Alas. And, sadder still, I actually baked all the dough, when I should've reserved some for snacking because, honestly, I think most cookies taste better raw anyway.

Better Homes and Gardens Oatmeal Cookies

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 cups rolled oats

Preheat oven to 375 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts. (I used craisins for raisins and chips for nuts).