Prep 15 mins
Cook 15 mins
Absolutely delicious! Modified a recipe and came out with these little wonders. White or wheat flour can be used; I usually do 1 1/4 cup wheat and 1 cup white, but anything works.
- 532.32 ml flour
- 473.18 ml unpacked brown sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 4.92 ml cinnamon
- 177.44 ml butter
- 2 eggs
- 4.92 ml vanilla
- 473.18 ml oatmeal
- Preheat oven to 350°F.
- Combine flour, brown sugar, baking soda, salt, cinnamon, butter, eggs, and vanilla.
- Beat on medium for 1-2 minutes. stir in oatmeal.
- Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 12-15 minutes until golden.
- Dool 2 minutes, then transfer to racks.
These are the best oatmeal cookies I've ever made. I made them with the wheat flour for my Mom, who's diabetic, and everyone LOVED them! I put the first list of ingredients in my food processor instead of using a mixer, then transferred it to a bowl and added the oatmeal. I rolled the cookies into 1-1 1/4" balls adding 3-4 raisins to each one, and didn't cook quite as long as suggested. I always use a cushionaire sheet for my cookies. They were perfect and delish! Crispy on the outside and more soft inside. Great texture. Thank you for the recipe. Definitely a keeper.
Awesome cookies Kate. They were really quick and easy to make with excellent results. These little treats are wonderful, great flavor and super texture: soft, tender, chewy and crispy all at the same time. The oatmeal really shines. Theiy are perfect plain and would be even more over the top with golden raisins, milk chocolate chips or coconut. Thank you for sharing your recipe, which is now my go to oatmeal cookies recipe, intto my keeperbox this goes. Made for Spring Pac 2012.