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Soft Oatmeal Cookies

SUBMITTED BY: BITTERSWEET1 PHOTO BY: LISKAGIRL

"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	2 Hrs
Original recipe yield 2 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
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

DIRECTIONS

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. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
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.

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REVIEWS

Reviewed on Jun. 22, 2003 by JENIP

This recipe makes a great cookie! You can tailor it to your liking: take them out a bit early... MORE

Reviewed on May 15, 2004 by pulcherrima

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

pulcherrima
May 15, 2004

These were great! the first time i made oatmeal cookies and a total success. i chose this recipe cos it said 'soft', which is what i wanted and they really are - lovely and moist, chewy and with v.good oatmeal flavour. changed a few things - added 1 1/2 cups raisins, so cut white sugar to 2/3 cup so they wouldn't be overly sweet. next time might try cutting to 1/2 cup cos i dont think the cookies need the extra sugar. also used margarine instead of butter. unfortunately realised that i didn't have enough cinnamon (only about 1 small teaspoon!) so next time i'll make sure i have the right amount. found this dough really easy to work with. had to knead the raisins in by hand cos it was too thick to stir, but that was ok. after chilling it rolled really easily into balls without being sticky! i baked the cookies on parchment paper, and made 30. baked for 8 minutes - they come out looking way too doughy, but give them 5 minutes and they firm up to perfection! tip - i found that these cookies do not spread and flatten much by themselves, so i'd advise anyone to flatten the balls a lot before putting them in the oven. i'll be making these again and again!! :)

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14 users found this review helpful

These were great! the first time i made oatmeal cookies and a total success. i chose this... MORE

Reviewed on Feb. 4, 2006 by ColoradoPrincess

Wow! I loved these cookies and they were super easy to make. I used Splenda instead of... MORE

Reviewed on Jun. 2, 2003 by ALLISONNYC

After reading other reviews I subtracted 1/2 cup of sugar, and I was sorry I did. They were... MORE

Reviewed on Oct. 29, 2006 by MRONUFRAK

These were fantastic, but NOT moist! First, you do not need to dip the fork in sugar when you... MORE

Reviewed on Nov. 1, 2003 by CHERIE423

True to their name, these cookies were quite soft, and tasty too! I didn't find it necessary... MORE

Reviewed on Jun. 22, 2003 by RedSoxRule

This is the best oatmeal cookie recipe I've had yet. I can't put my finger on what separates... MORE

Reviewed on Feb. 4, 2007 by Back to Baking Mama

This has become a new favorite in our home! One of the only recipes I've ever tried that truly... MORE

Reviewed on Mar. 14, 2008 by naples34102

The perfect oatmeal cookie. No rocket science here--simple to mix, simple to bake, great... MORE

Reviewed on Jul. 9, 2007 by HPetrus

Outrageously delicious! I cut the amount of oats to 2 cups to make them more chewy and thin +... MORE

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Nutritional Information

Soft Oatmeal Cookies

Servings Per Recipe: 24

Amount Per Serving

Calories: 218

Total Fat: 8.8g
Cholesterol: 38mg
Sodium: 237mg
Total Carbs: 32.2g
Dietary Fiber: 1.4g
Protein: 3.3g

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