Oatmeal cookies are special to me. Not special because they are my favorite cookie but special because of the memories that go along with them. Growing up I can remember being in the kitchen with my dad baking away. We baked all sorts of things! Cookies, cakes, pies, brownies, the list could go on and on. I loved making cookies but boy oh boy was I BAD at it. I over melted the butter they came out flat, I forgot how many cups of flour I had already added they tasted funny, I over beat, I forgot the timer, I did EVERYTHING wrong, but my dad ate them with a smile. Even with all my mess-ups we still made them year after year together.
Thankfully, I have now mastered the art of the cookie. These oatmeal cookies are truly delicious even though they are without nuts and raisins (the hubby isn’t a fan).
The big pouty lip indicates deep concentration.
1 cup butter softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups oats
Directions In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.