Oatmeal Cookies.
These soft and chewy oatmeal cookies will melt in your mouth. Eat them fresh out of the oven or as a snack several days later. They are fast and easy to make, and will last for days if stored in a sealed container.
Prep Time: 15 min.
Cook Time: 8 to 10 minutes
Servings: 24
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick-cooking oats
Directions:
1. Preheat oven to 375 degrees
2. In a large bowl, cream the butter. Gradually add in the brown and white sugars and mix until fluffy. Beat in the eggs and then add the vanilla.
3. In a medium bowl combine the flour, baking soda, cinnamon and salt and add to the first mixture. Slowly stir in the oats and mix well.
4. Roll the dough in golf ball-sized balls and place 2 inches apart on a greased cookie sheet. Partially flatten each cookie with a fork dipped in sugar. Bake for 8 to 10 minutes.
(adapted from allrecipes.com)
A version of this article appeared in the Dec 1 issue of the Collegiate Times.
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