Today is National Oatmeal Cookie Day. I can't think of a better cookie to celebrate. A humble cookie, the oatmeal cookie is a part of most of our childhoods. It's simple to make, ingredients are easy to find, and they are not very expensive.

When it comes to oatmeal cookies, though, some people have very definite opinions about what should (or should not) be in them -- raisins or chocolate.

Hands-down, I've always been in the raisins camp. Chocolate is for chocolate chip cookies, not oatmeal. I'm simple like that.

However, perhaps a little saltiness is the bridge to take one over to the other side. It made the difference for me. I'm not trying to make total converts here, just broaden a few horizons. And really, it's not the end of the world if we are absolutely forced to try a new cookie, is it?

The saltiness in Bacon, Oatmeal and Raisin Cookies and Salted Oatmeal Cookies with Dark Chocolate is very subtle. Not overt, as in eating a potato chip, it's just on the edge of what you taste. Just enough to make you want another. And another.

For those who prefer their oatmeal cookies unadulterated, I've included a recipe for those, too. For those who think of plain cookies as I do -- a blank canvas -- here are a few ingredients you might consider adding to that canvas:

• cranberries

• orange zest

• coconut

• rum

• bourbon

• butterscotch chips

• white chocolate chips

• walnuts

• pecans

• thyme or

• lavender.

Bacon, Oatmeal and Raisin Cookies

(Autumn Martin)

(Bon Apetit, March 2012)

Yield: 16-20 cookies

Ingredients

8 ounces sliced bacon, cut into 1/4-inch squares

21/4 cups cake flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup (packed) dark brown sugar

2/3 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

1/2 teaspoon vanilla extract

1 cup old-fashioned oats

2/3 cup raisins

Directions

Line two baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next three ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes. Mix in dry ingredients.

Fold bacon, oats and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375 degrees Fahrenheit. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely.

Can be made three days ahead. Store airtight at room temperature.

Salted Oatmeal Cookies

With Dark Chocolate

(Rebekah Peppler)

(Real Simple, October 2013)

Yield: 25 cookies

Ingredients

2 cups old-fashioned rolled oats (not quick-cooking)

1 cup all-purpose flour, spooned and leveled

3/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

2 teaspoons flaky sea salt (such as Maldon)

(Note: Maldon is not readily available in Northwest Arkansas. I used a Morton sea salt grinder.)

1/2 cup (1 stick) unsalted butter

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, coarsely chopped

Directions

Heat oven to 375 degrees Fahrenheit with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.

Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.

Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.

Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to five days.

Unadulterated

Oatmeal Cookies

(Gourmet, September 1999)

Yield: 24 cookies

Ingredients

13/4 cups old-fashioned rolled oats

3/4 cup all-purpose flour

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

11/4 sticks unsalted butter, softened

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla

Preparation

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets.

Stir together oats, flour, cinnamon, baking soda, and salt. Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.

Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, rotating pans halfway through, until golden, about 12 minutes total. Transfer to racks to cool.

NAN Life on 04/30/2014