Soft Oatmeal Cookies
I’m so sorry I disappeared on you all. Life got really busy, but good news, I have a new kitchen, in a new house, in a new town! Very long story short – the universe smiled upon us in a year that many have defined as a dumpster fire – my husband, our youngest son, and myself moved to a beautiful home in the country. The kitchen in this place is enough to give even the most die hard anti-cooking person inspiration!
The very first thing I cooked, from scratch, was a batch of oatmeal cookies. I usually add raisins, but I substituted dried cranberries for raisins and added some dark chocolate chips as well. Baking cookies helped the new place feel like home.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
Ingredients
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 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.
- Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork.
- 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.
Recipe Notes
I added 1/2 cup dried cranberries and 1/2 cup chocolate chips to this recipe.
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