Mother's Chewy Oatmeal Logs

From Cook's Country | December/January 2013

Why this recipe works:

For an easy, chewy oatmeal cookie with all the flavor of the classic, we start with a fragrant dough filled with molasses and warm spices. Nuts and raisins stud the dough, and we form it into four logs before baking—much easier than rolling individual balls. We slice the logs like biscotti… read more

For an easy, chewy oatmeal cookie with all the flavor of the classic, we start with a fragrant dough filled with molasses and warm spices. Nuts and raisins stud the dough, and we form it into four logs before baking—much easier than rolling individual balls. We slice the logs like biscotti while they’re still warm, and drizzle them with a simple glaze, making for the ultimate gooey, comforting sweet.

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Makes about 40 cookies

Don’t use instant oats (you’ll lose the nice, chewy quality of the oats) or blackstrap molasses (which is too strong) in this recipe.

Ingredients

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