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!

Photo by Chef ..

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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