Soft Oatmeal Cookies (adapted from AllRecipes.com)
Okay, I'm really not a dessert-y type of girl. I don't have a huge sweet tooth, and more likely than not, I'd choose a side of truffle fries over a slice chocolate truffle cake any day of the week. But there are those times after a meal, when you really do crave something sugary. Just a little something. Cookies are great because you can have just one, and not feel incredibly guilty... that is, if you CAN have just one. Oatmeal cookies are one of my absolute favorites in the cookie variety. Here is my favorite oatmeal cookie recipe I've tried yet. You won't be disappointed!
Servings: Makes about 48 cookies
- 1 cup Butter, softened
- 1 cup White sugar
- 1 cup Brown sugar
- 2 large eggs
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons Ground cinnamon
- 3 cups Quick cooking oats
In a large bowl, cream butter, white sugar, and brown sugar. Whisk in eggs one at a time. Stir in vanilla extract.
In a separate large bowl, combine flour, baking soda, salt, and cinnamon.
Add the flour mixture to the wet mixture in parts, combining each part very well before adding more. When the dry mixture is completely combined, you can go ahead and add in the oats (1 cup at a time). Your finished cookie dough will look like this:
Cover your dough and place in your refrigerator for 1 hour.
Preheat your oven to 375 F.
Using your hands, roll small balls of dough (about walnut sized) and place 1 1/2 inches apart on a greased cookie sheet. Sprinkle some white sugar on the top of each cookie.
Place in preheated oven for exactly 8 minutes (no more, no less!) Let cookies cool on the baking sheet for 5 minutes before putting cookies on a cooling rack. Repeat until you've used up all your cookie dough.
Tip: Add 1 cup of nuts or chocolate chips if you want!