Growing up I hated oatmeal cookies. I cared little for the texture and forget about the raisins. Lately though, my taste buds have apparently altered and I cannot get enough of them! This recipe is by far the best I have tried. Chewy and at the same time delicate, these are sure to receive rave reviews from whoever takes a bite. I personally prefer to add dried cranberries to the dough but raisins or walnuts would also be good. 

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 cups flour (I used 1 c. all-purpose and 1 c. whole wheat, you can do one or both)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups quick-cooking oats
  • 1 cup dried cranberries
  1. Preheat the oven to 375°F.
  2. In a mixer, cream together butter, white sugar, and brown sugar. 
  3. Beat in eggs one at a time, then stir in vanilla. 
  4. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. 
  5. Either grease cookie sheets, put down parchment paper, or use a baking mat.
  6.  Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. 
  7. Flatten each cookie with a large fork dipped in sugar.
  8. 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.

Love oatmeal cookies, and you don't have to feel so guilty if you eat half a batch in one sitting!



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