Wednesday, September 29, 2010

Soft Oatmeal Cookies



One of our favorite cookies when there's a chill in the air for fall. These could be made ahead of time, freeze very well, if they last long enough, and a versatile cookie recipe. Sure to please the little ones. A little healthier than most kinds of cookies, a true classic recipe. Our family has enjoyed these for many years, hope you will too! We love them soft or crispy you can choose by the baking time~
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
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

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.
Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Press slightly down, not too too much, with your palm. To keep cookies soft you will need a thicker cookie. Press down alot for thinner crisp cookies. Also, I like to divide the dough, add chocolate chip to some, raisins, and even some m&m red and green for christmas time. I also find that if you want a lighter dough you can put the oatmeal through the food processer first and it makes a great dough to sandwich with ice cream in the middle after making the cookies. A very versatile cookie for sure!
Bake for 6 to 8 minutes for soft and up to 10 minutes for crispier cookies, in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Printable Recipe

+claudia lamascolo  Author
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