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!)
![Soft Oatmeal Cookies 1-supplies](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies1-supplies.jpg?ssl=1)
Supplies:
- 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
![Soft Oatmeal Cookies 2-mix](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies2-mix.jpg?ssl=1)
Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
![Soft Oatmeal Cookies 3-oatmeal](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies3-oatmeal.jpg?ssl=1)
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.
![Soft Oatmeal Cookies 4-smush](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies4-smush.jpg?ssl=1)
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!
![Soft Oatmeal Cookies 6-cool](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies6-cool.jpg?ssl=1)
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.
![Soft Oatmeal Cookies](https://i0.wp.com/www.spotofteadesigns.com/wp-content/uploads/2012/08/softoatmealcookies7-finished.jpg?ssl=1)
Enjoy!
I love a soft cookie! I like the tip of using a meat tenderizer to flatten the cookies.
Looks delicious! thanks for sharing this. good one!