Tuesday, April 19, 2011
If you know me, then you know that I love cookies. You may remember my post here about my finally mastering the perfect chocolate chip cookie. I am not prejudice to any type of cookie - really - but oatmeal is also one of my faves. Not the crunchy kind. No, I am normally the chewey, soft kind of girl.
I happened upon this perfect recipe a couple of months ago when I had a TON of oats (that I basically got for FREE on sale and with coupons) and needed to use them. I have made them several times with raisins, craisins, and chocolate chips - all DELICIOUS. So... if you are a sucker for an oatmeal cookie, this recipe will not dissapoint!
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.