Oatmeal Cookies
I love
anything with oatmeal in it – especially oatmeal cookies. My boys
and I taste-tested 3 different recipes and I give you the best one
below. These cookies don't look like much but they taste amazing and
that's really all that matters, right? Also, the texture is slightly
crispy on the edges, soft in the middle, and just all around chewy.
Stored in an airtight container, these cookies still taste fabulous
after a few days. I hope you enjoy them as much as we did.
Ingredients:
2 cups
flour
1 teaspoon
baking soda
1 teaspoon
salt
1 ½
teaspoon cinnamon
¼ teaspoon
nutmeg (optional)
1 cup sugar
1 cup brown
sugar
1 cup
butter, softened
2 eggs
1 teaspoon
vanilla
3 cups oats
In a medium
bowl, stir together the flour, baking soda, salt, cinnamon, and
nutmeg; set aside. In a large bowl, combine the two sugars and then
cream the butter into them until thoroughly incorporated. Add the
eggs and vanilla. Next add the dry ingredients and mix just until
combined. Stir in the oats and then chill the dough for 1 hour.
Preheat the oven to 375 degrees and shape the dough into
tablespoon-sized balls. Bake on a cookie sheet for 8 to 10 minutes.
The cookies are done when the edges have just barely turned golden
brown and the centers are still puffy. Let the cookies rest on the
cookie sheet for 5 minutes and then transfer them to a cooling rack.
*I wrote
this cookie recipe down on an index card years ago from …
somewhere. The truth is, I don't know where I originally saw it but
when I type it into a search engine now, it leads me to the link
above. The website and picture don't ring any bells with me but
since I didn't develop this recipe, I feel that I should credit the
correct (hopefully!) person who did. My only change to the
ingredient list was to add nutmeg.
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