Soft Oatmeal Cookies
"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire." — BITTERSWEET1
Take them out a bit early for softer cookies, or bake them a little longer for a crisp cookie. I divided the dough and added raisins to one batch; chocolate chips to the second; and Craisins & white chocolate to the third, which were absolutely delicious!
- 2 2 makes 2 dozen. Ready in 2 hours
- 1 1 1 cup butter, softened
- 1 1 1 cup white sugar
- 1 1 1 cup packed brown sugar
- 2 2 2 eggs
- 1 1 1 teaspoon vanilla extract
- 2 2 2 cups all-purpose flour
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons ground cinnamon
- 3 3 3 cups quick cooking oats
1. 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.
2. 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.
3. 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.