Oatmeal cookies

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.

Ingredients:

1 cup butter softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

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.