Cookies with that Ice Cream?

How about a good basic cookie recipe that goes really well with home-made ice cream?

This is one of my go-to recipes that kept the cookie jar filled when my kids were young. It's full of good stuff like oats and whole grain flour, and welcomes just about any nutritious / delicious add-in from chocolate chips to sunflower seeds.

One trick I've learned that I didn't know back then: chill the dough overnight or longer before baking the cookies. The oatmeal absorbs the liquid, the sugar melts and everything just tastes better. You can bake just a few cookies at a time and keep the rest of the dough until you need it. I like to double the recipe then divide the dough and freeze half. I bake a few cookies at a time in the toaster oven and keep the rest of the dough in the refrigerator for a fresh treat when friends drop by.

Recipe: Basic Oatmeal Cookies

Choose your favorite "optionals" for these cookies: chocolate chips, raisins or other chopped dried fruit; chopped nuts, pumpkin seeds or sunflower seeds, etc. 


Cream together:
1 c. butter or lard
1/4 c. peanut butter
1/2 c. raw sugar (coarse or fine)
1/2 c. dark brown sugar
2 eggs
2 tsp. vanilla
1/4 c. water or milk

Add:
1 c. all-purpose unbleached flour
1/2 c. spelt or whole wheat flour
1 tsp. soda
1/2 tsp. salt
2 c. rolled oats
1 - 2 c. "optionals"

Mix well, then chill at least 24 hours.
Drop by heaping tablespoonfuls on parchment paper lined cookie sheet.

Bake at 350 degrees for about 10 minutes, until edges are crisp.