I couldn’t leave soft out of the title you know? It’s so important when it comes to oatmeal cookies! They’re either knock on wood hard or their ooey-gooey, soft goodness. And don’t worry, I promise these are the soft kind. (watch your corners and always check for that golden-deliciousness!) I don’t think these cookies need anything extra except maybe some chocolate chips when you’re in the mood. We won’t deny anyone that.
Make these delicious cookies for someone you love, or for yourself. It doesn’t matter who, they’ll be amazing either way. My Dad loved oatmeal cookies and I know he would have loved these too. That brings us to raisins. I love yellow raisins but this doesn’t need any. (Sorry Dad) Trust me, with the brown sugar and your love they’ll be sweet enough!
Ingredients
Instructions
- Preheat your oven to 375°F. In a medium bowl, cream together butter, white sugar and brown sugar. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir into a creamed mixture and mix in oats.
- Place parchment paper on your cookie sheets. Roll dough into walnut-sized balls, and please 2 inches apart on your prepared cookie sheet. Flatten each with a large fork covered in sugar.
- Bake cookies for 8-10 minutes, until the bottoms are golden. Allow the cookies to cool on the banking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Thin cookies? You can refrigerate the dough for 1 hour prior to baking, this will stop any spreading issues.
- Missing something? Try adding ½ cup of chocolate chips or nuts for added enjoyment
- Don't skip the cinnamon! The cinnamon is crucial, do not skip this part! This is part of what sets these cookies above the rest
- Where's the peanut butter? Try substituting - ½ cup of peanut butter and ½ cup butter for the full 1 cup of butter in the recipe - YUM!