If I were to ask my dad what type of cookie he wants me to make, he’d say chocolate chip. But in the summer, those tend to get messy. Instead I researched cookie recipes and came across this soft oatmeal cookie recipe that has become a requested favorite (from everyone but my dad!)
- 1 cup butter (softened)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 3 cups quick cooking oats
Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
Ok here’s the only place I break the rules. The recipe calls for combining the flour, baking soda, salt, and cinnamon in a separate bowl and then adding it to the creamed mixture. Well I’m a one bowl baking gal so I just add it directly in. Still tastes fine to me! Mix in oats. Cover and chill dough in the fridge for at least one hour.
Preheat the oven to 375 degrees F. Roll the dough into walnut sized balls and place on cookie sheets. Flatten each cookie with a large fork dipped in sugar or the new trick I learned on Pinterest: use a meat tenderizer! It’s one less crossed squishing step!
Side note: Since my bridal shower, I’m trying my best to use all my new gadgets. I got these Calphalon insulated cookie sheets (thanks Lisa!) and they are awesome! Cookies bake really even and they slide off when they’re done!
Bake for 8 to 10 minutes in preheated oven. (With my new cookie sheets, I found 9 minutes were perfect). Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.