“These were a huge hit, and came out so moist and chewy that I’ve thrown out all my other cookie recipes”.
- 227 g butter, Softened
- 225 g granulated sugar
- 225 g brown sugar, Packed
- 2 eggs
- 1 tsp vanilla extract
- 250 g wholemeal flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1.5 tsp Cinnamon, Ground
- 3 cups Quick Cooking Oats
- 200g chocolate chips or nuts (optional)
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 and chocolate chips if you’re using that option. Cover, and chill dough for at least one hour.
Preheat the oven to 190ºC. 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 (I personally don’t dip the fork in sugar first).
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.
Notes: The Softened Butter is a difficult situation, because I find that when the butter is too soft, the cookies come out very flat and hard. But when it’s too hard it doesn’t mix well. The last time I did this recipe, I cut the block of butter into cubes, and let them sit until i could put a knife into them and they needed a little help slipping off the knife into the batter; too hard and it would be difficult to get them off.
Source : Adapted from Allrecepies.com Soft Oatmeal Cookie Recipe
Servings/Yield : 24 Cookies
Difficulty : Easy
Rating : 5 out of 5
Course : Dessert
Preparation Times: Prep: 15 Minutes Cook: 10 Minutes Ready in: 2 Hours Bake: 190 ℃
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