These might be the best cookies I’ve ever made. They are sweet but not too sweet with a hint of cinnamon spice. The best thing about them though is the texture, they are soft and indulgent but the oats give the cookie some satisfying substance. Sooo good!
I used a 2 tablespoon scoop to make my cookies and I thought that they came out the perfect size, about 3″ in diameter. The trick to getting these cookies soft but not undercooked is making sure the butter is cold. I did so by chilling the dough in the fridge before baking.
You can easily customize these cookies by adding chocolate chips, fruit and or nuts. I added about 1/3 cup chocolate chips to mine.
Here is a beautiful cake stand I got for christmas (thanks mom!). I know that these are cookies, not cake, but I find that cake stands help keep the cookies from drying out without locking in the moisture too much (making the cookies soggy) like sealable containers sometimes do.
Recipe adapted from All Recipe’s Soft Oatmeal Cookies
Soft & Chewy Oatmeal Cookies
|Serves||about 15 cookies|
|Prep time||1 hour|
|Cook time||15 minutes|
|Total time||1 hour, 15 minutes|
- 3/4 cups softened butter
- 1/3 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 3/4 cup quick cooking oats
|1.||Cream together butter and sugars. Mix in egg, then stir in vanilla.|
|2.||In a separate bowl, mix flour, baking soda, salt, cinnamon and oats well. Pour dry mixture into bowl with wet and mix until combined. Cover and chill for 45 minutes.|
|3.||Preheat oven to 375°f. Spoon about 2 tbsp dough onto a cookie sheet, 2 inches apart. Do not flatten dough balls.|
|4.||Bake for 10 minutes or until cookies start to brown around edges, then remove from oven and allow cookies to sit on sheet for 5 minutes to finish cooking.|