Prep time: 15 min | Cooking: 10 min | Additional: 1 hr 35 min | Total: 2 hrs | Servings: 24 | Yield: 2 dozen
In these oatmeal cookies, you will love all the textures and their rich buttery flavor. These are just one of those classic cookies that everyone’s going to love, and you’re going to want to make time and time again. And the best way of eating these cookies is, of course, new, warm from the oven with a tall glass of ice-cold, creamy whole milk.
My mom usually serves cookies every Christmas, not just these cookies but also others such as chocolate chip cookies, but these Soft Oatmeal Cookies have always been my favorite. Normally, these cookies are the first to vanish from the cookie tins. It took me so long to perfect my recipe for oatmeal cookies because I thought it was important that I could perfect these cookies. Sure, guess what. She’s been making this version since I mastered this recipe over two years ago, instead of her old go-to for the holidays. So, I think I can say mission accomplished easily (and perhaps a little boastfully).
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ½ tsp ground cinnamon
3 cups quick-cooking oats
1. Add and cream the butter, white sugar, and brown sugar in a bowl. Beat eggs, one at a time, then stir in vanilla.
2. Combine flour, baking soda, salt, and cinnamon, stir into the creamed mixture. Mix in oats. Cover, and let the dough chill for at least an hour.
3. Preheat oven at about 375 degrees F (190 degrees C). Grease the cookie sheets. Roll dough into walnut-sized balls, and place 2-inches apart on the cookie sheets. Use a large fork dipped in sugar to flatten each cookie.
4. In a preheated oven, bake for 8 to 10 minutes. Let it cool for 5 minutes on the baking sheet before being moved to a wire rack to fully cool.
Per Serving: 218 calories; 213 mg sodium. 32.3 g carbohydrates; 3 g protein; 8.8 g total fat; 36 mg cholesterol.
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