This oatmeal cookie recipe produces soft oatmeal cookies that stay soft even when cooled. A delicious blend of brown sugar, cinnamon and vanilla infuse the oats as they bake, making each bite a flavorful blend of spices and texture. Oatmeal cookie recipes are plentiful, truly great recipes are scarce. This recipe is a truly great one.
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
raisins or nuts (optional)
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. 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.
Makes approx. 36-60 cookies, depending on how large or small you make them.