Quite possibly the best oatmeal cookies we’ve ever had.
With the Coronavirus pandemic and experts telling us to social distance ourselves (which we have fully committed to) for the time being, we decided to make the best of it and bake some cookies to lighten the mood, at least here at home with the kids.
PJ stocked up on flour and baking supplies (and oatmeal since the kids eat it every morning for breakfast) this week, so I broke out the measuring cups and baking bowls and started looking online for the perfect oatmeal cookie recipe. I found this one on Allrecipes.com and what immediately drew me to it was the key word “soft”, which is a must in oatmeal cookies, because is there anything worse than hard and crunchy oatmeal?
These cookies are yummy and delicious and had everyone going back for more last night. Here’s what you’re going to need…
Ingredients:
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 ½ teaspoons ground cinnamon
3 cups quick cooking oats
Directions:
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 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.
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.
We hope y’all stay safe! I’m going to be baking a lot more during the next few weeks, so I’ll share whatever recipes I think are worth making! xx
