This is a very simple cookie.
It came about because I was visiting my best friend in Dallas last month. We were craving sweets but she’s given up dairy for a while because it seems to upset her baby’s tummy. We wanted to make chocolate chip cookies but that was out because of the dairy in the chocolate chips. So after some recipe searching, we found these lovely, comforting cookies.
These are basically like oatmeal raisin cookies, without the raisins (because, ick). We gorged on them and sat on the couch and watched “10 Things I Hate About You” and it was wonderful. These ended up being dinner that night at the airport, as well as breakfast with my coffee the next morning at work.
Preheat the oven to 375 F.
Cream together the butter and both sugars in a large bowl, then beat the eggs and stir in the vanilla.
Stir in the flour, baking soda, salt, and cinnamon. Then mix in the oats, a little at a time (you might not use quite all of them).
We had to get our hands dirty and squish everything together to get the dough to form, and we didn’t quite use all the oats—our dough was pretty dry because we used some whole wheat flour. Cover, and chill the dough for at least an hour (hypocrites that we are, we couldn’t wait that long!).
Roll the dough into golfball-sized balls, and place on a cookie sheet. Flatten each cookie a little with a fork. We tested both with and without flattening, and liked the slightly flattened ones the best.
Bake for 8 to 10 minutes, until golden brown. Don’t overbake!
Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. They’re pretty crumbly, so be careful. They’re actually great for breakfast as well, with a nice hot cup of tea!
Oatmeal Cinnamon Cookies
- 1 cup of butter, softened
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour (you can substitute some whole wheat if you want)
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 3 cups of quick oats
- Preheat the oven to 375 F.
- In a large bowl, cream together the butter and both sugars. Beat in the eggs one at a time, then stir in vanilla.
- Add the flour, baking soda, salt, and cinnamon and stir in, then mix in the oats, a little at a time. You may have to get in their with your hands to squish it together, and you may not use quite all the oats (our dough was pretty dry because we used some whole wheat flour). Cover, and chill dough for at least one hour (we couldn’t wait that long!).
- Roll the dough into golfball-sized balls, and place 2 inches apart on a cookie sheet. Flatten each cookie a little with a fork.
- Bake for 8 to 10 minutes. Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Watch out, they’re pretty crumbly!
Original recipe here