It's Labor Day, which I hope means most of you are off work today. Yay to long weekends! I must say, it's been a bit hot here in LA lately, so baking anything has been a little bit on the "ugh" side when you live in a place with no air conditioning. Normally, it's fine because we get a decent breeze coming off the ocean a few miles away, but it's been especially humid this summer so... bluck!
Nonetheless, last night I was determined to make something to share with all of you, and my boyfriend made a request for oatmeal cookies. Now, if I'd had my druthers, I would probably have made some homemade brownies, but he is one of those crazy people who doesn't like chocolate. I know, right? Also, I didn't have enough chocolate to make the kind I wanted to make, so poo.
Anyhow, these soft oatmeal cookies are chewy and have a little hint of cinnamon. The BF is not the biggest fan of the cinnamon addition, but I kind of like it myself. It gives it a little extra bit of flavor without shouting at you that there's a bunch of cinnamon. To each their own! If you don't like cinnamon, then you can go ahead and omit it from the below recipe.
If you would like your cookies to not spread as much, go ahead and stick the dough in the fridge for a couple hours. I was not in the mood to wait around for refrigerated dough, so these ended up being a little bit flatter than I normally like. BUT! They still taste really good and are just as chewy and soft, so it's no big deal.
Soft Oatmeal Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- Preheat oven to 350F. Line your cookie sheet with parchment paper.
- Cream together the butter and two sugars until combined (in a large bowl). Add in the eggs and beat until smooth. Next, stir in the flour, baking soda, baking powder and ground cinnamon.
- Finally, add in the oats and stir until combined. You can also put in any desired add-ins at this stage as well (ie raisins).
- Scoop dough onto your cookie sheet and bake for 12-15 minutes depending on the size of your cookies. They will be light brown in color. Remove from the oven and let sit on the cookie sheet for 5 minutes before moving them to wire racks to cool completely.
I did not take photos of the whole process this time around, as I was baking them at night and you know those night pictures never turn out very well thanks to no natural light. So I hope you enjoy the pictures of just the final product this time around!
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