Classic Oatmeal Cookie

Sometimes you just need a good oatmeal cookie.

Nothing special about it, you just need a cinnamony…chewy…soft cookie. As much as I love chocolate, and caramel and ICING and just about everything else… it’s nice to indulge in a cookie that isn’t too overpowering with chocolate bars or sticky candy, etc.

These are a real treat, and the best thing of all, just about every person out there likes oatmeal cookies! So make this batch, and share amongst your friends and family (and of course, save a lot for yourself!)

P.s. with the added hint of cinnamon, the batter smells and tastes delicious. It really makes a difference, so don’t skip out on the cinnamon! 😉

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Ingredients: 

  • 1 cup unsalted butter, softened
  • 1 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 Tablespoon molasses
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats

You’re obviously more than welcome to add any other yummy ingredients to this cookie (I just kept it plain) but if so, you can add:

  • 1 cup raisins
  • 1/2 cup chopped toasted walnuts

Directions:

 

  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
  2. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.
  5. Add to the wet ingredients and mix on low until combined. Beat in the oats (and raisins and/or walnuts if you’re using them) on low speed.
  6. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  7. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  8. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

Adapted from Sallys Baking Addiction

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