"Feels Right" Oatmeal Cookies

Baking is something that I'm good at usually because I'm very precise about following directions. However, I've baked so many cookies now that I wondered what would happen if I made cookies based on what "felt right." My husband loves oatmeal raisin cookies, so I decided to try those. I've only ever made oatmeal cookies once, and they were "Oatmeal Scotchies," which have these delicious butterscotch chips. So, I only had a vague idea of how much of each thing to put in, but I just did what felt right. I'm happy to report that Alex thinks they're some of the best he's ever had.

"Feels Right" Oatmeal Cookies
Ingredients:
2 1/2 sticks very soft unsalted butter
2 1/2 cups light brown sugar, packed
2 1/2 tsp. vanilla extract
2 large eggs
2 cups oatmeal (quick or old fashioned -- I used old fashioned)
2 cups flour
1 heaping tsp baking powder
1 heaping tsp cinnamon
1/2 level tsp nutmeg
1/2 tsp salt
1 1/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
3/4 cup dried apricots, chopped into small bits (optional - for if you or friends don't like raisins)

Put racks in upper third of oven (I was able to cook with both racks for once). In a large bowl, beat butter, brown sugar, and vanilla with electric mixer until fluffy. Add eggs one at a time and beat until fully blended in. Add baking powder, cinnamon, nutmeg, salt, oats, and flour and mix. Add nuts if you like and beat gently, then, if you want, divide the dough in 1/2, and add raisins to the one half and apricots to the other half. Mix until blended.

Drop rounded tbsps dough on cookie sheets covered by parchment paper. Ensure at least 1 1/2 inch space between cookies to avoid cookie joinage. Bake about 12-14 min, until golden-brown. Cookies will look soft but will firm as they cool. Leave on baking sheet about 2 min, then put on cooling racks.

Makes about 30something awesome cookies.