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Monday, September 6, 2010

Soft Oatmeal Cookies

This is one of my all time favorite cookies.  They are soft and chewy and stay that way (unless you mess with the dough too much when making the shape of the cookie.  Also if you roll them in sugar they will tend to be a little harder)  So guess the option would be up to you if you want a soft cookie or a hard one.  They store well and the dough could be froze for up to about 3 months.  You can also add raisins (what is an oatmeal cookie without raisins I ask?)  and some chopped nuts of your choice.
Printable recipe


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 - 1 cup raisins *Optional*
1/2 - 3/4 cup chopped nuts *optional*
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground
3 cups quick cooking oats

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. or roll in sugar and then flatten with fork (gives a harder cookie)

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.
 Have a wonderful day, and Remember to Find the Time to Do All the Things you LOVE.

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