While I enjoy baking, oatmeal cookies are my least to make because I'm not too good at them. I like the taste, but I prefer a softer cookie and never landed a recipe which blended both flavor and texture. Since I routinely need to make oatmeal cookies for church, I've been on a long search for just the right recipe. Several months back, I stumbled upon this concoction and it best aligns with my tastes. Maybe you'd like to try it if you, too, like a chewier cookie over a crispy one.
Oatmeal Cookies
Combine in a bowl and set aside:
1 3/4 cups oatmeal
3/4 cup flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
In another bowl, use a mixer to beat:
1 stick plus 2 T butter
1/3 cup brown sugar, packed
1/3 cup white sugar
When it's light and fluffy, beat in:
1 egg
1/2 tsp. vanilla
Add oatmeal mixture and beat until combined.
Drop Tablespoons 2 inches apart on cookie sheet and slightly flatten with moistened finger. (I used my cookie scoop and did not flatten at all.) Bake in the upper third of your oven and turn sheets halfway through time. Bake 12 minutes, or until golden color. Yield: about 3 dozen
(I refrigerated my dough for most of the day before baking, so mine are smaller and "fluffier" cookies, of course.)
Make it a great day!
1 3/4 cups oatmeal
3/4 cup flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
In another bowl, use a mixer to beat:
1 stick plus 2 T butter
1/3 cup brown sugar, packed
1/3 cup white sugar
When it's light and fluffy, beat in:
1 egg
1/2 tsp. vanilla
Add oatmeal mixture and beat until combined.
Drop Tablespoons 2 inches apart on cookie sheet and slightly flatten with moistened finger. (I used my cookie scoop and did not flatten at all.) Bake in the upper third of your oven and turn sheets halfway through time. Bake 12 minutes, or until golden color. Yield: about 3 dozen
(I refrigerated my dough for most of the day before baking, so mine are smaller and "fluffier" cookies, of course.)
Make it a great day!