Oatmeal cookies are one of my favorite comfort foods. Especially chewy ones. Like these. A few years ago, my mom stumbled upon this recipe and it has been our favorite ever since. They are perfectly chewy with a perfect balance of salt and cinnamon. The only thing that would make them better is throwing in a heaping handful of plump, juicy raisins; but there is a boy that I live with that likes oatmeal cookies sans raisins. He’s not normally picky, but in this instance he is. And since I can’t eat the whole batch myself- well technically I could- I left them out. Also, my mom sometimes adds in coconut and almonds and that is really delicious too. It’s really up to personal preference.
If you are looking for a great oatmeal cookie that’s chewy and flavorful, look no further. These are quite tasty. And they make your house smell heavenly. 🙂
Chewy Oatmeal Cookies
Yield: About 4 dozen cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
- Raisins, nuts, coconut (optional)
1.In a medium bowl, cream together butter and both sugars.
2. Beat in eggs, one at a time until well blended. Stir in vanilla.
3. In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.
4. Add in the oats and stir until just combined. Add in any extras (raisins, nuts, coconut, etc), if desired.
5. Transfer the dough to plastic wrap, cover, and chill for at least an hour.
6. Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into 1 1/2 inch diameter balls and place on the cookie sheets, about two inches apart. Press down gently with fingertips.
7. Bake for 8-10 minutes. Don’t overbake. Allow to cool on baking sheets for about 5 minutes and then transfer to a cooling rack to cool completely.
Source: Adapted from allrecipes.com