More cookie recipes?? What is this, Christmas??
No, I am just trying to fulfill my promise that I would have at least 60 cookie recipes on this blog by the end of the year. This recipe is my 45th cookie recipe. And in all my 44 other cookie recipes, I have never made a plain old oatmeal cookie.
This must be remedied.
As a food blogger, I rarely make a recipe more than once. The recipe needs to be pretty damn good for me to make it again. And these cookies? Well, I have made this recipe twice in one week. That’s right folks. This one’s a keeper.
This recipe makes quite a lot of cookies. But that never fazes me, because I could eat these cookies for breakfast, lunch and dinner.
Speaking of breakfast, I am going to go ahead and call these cookies breakfast cookies. I mean, they have the word oatmeal right there in the title! And what’s more breakfast-y than oatmeal?
(Granted, I’m the one who wrote the title..)
So picture this: (because I didn’t have the foresight to ACTUALLY take a picture of it) some raspberry rhubarb jam (my new favorite flavor of jam by the way) smothered inside two of these delicious oatmeal cookies. Right beside a cup of steaming hot tea. Can you feel this? I am getting the warm and fuzzies just thinking about it.
I feel a strange compulsion to make these cookies a third time. Too much? With cookies this good..I don’t think so.
I make these easy Oatmeal Cookies so often! So chewy and quick to make. Add your favourite fillings, or sandwich jam between two cookies.
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups quick oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time until fully incorporated. Stir in the vanilla.
In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Slowly stir into the creamed mixture. Fold in the oats until fully incorporated. Cover, and chill the dough for at least one hour.
Preheat the oven to 375˚F. Line cookie sheets with parchment paper or silicone baking mats. Roll the dough into teaspoon-sized balls, and place around 2 inches apart on the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow the cookies to cool on cookie sheets for around 5 minutes, then transfer to wire racks to cool completely.
Total time does not include time chilling dough.