Somehow in the past week, I got it in my head that I needed to have some oatmeal cookies. Not oatmeal raisin, not oatmeal chocolate chip, not oatmeal peanut butter- just plain old ordinary chewy oatmealy-butter-and-brown-sugary cookies.
I found several recipes that made me drool, and ended up settling on this one, because they looked like they were exactly what I was looking for.
I ate my weight in the raw cookie dough alone.
Simple and perfect just the way they are.
If you aren’t in to the plain oatmeal cookies, then be my guest and throw in a cup of raisins or chocolate chips. This recipe stands perfectly on it’s own, although my 3 year old did tell me they needed some chocolate. Of course, this kid thinks broccoli “needs chocolate.”
If you’re a baker, you likely have everything you need in your pantry already.
Recipe from Jillian in Italy
1 cup room temperature butter
1 cup packed brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons good vanilla extract (I sound like The Barefoot Contessa)
1 1/2 cups all purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon salt (don’t skip this- a must have for that salty/sweet taste)
3 cups of quick cooking oats
Preheat the oven to 350° and line a baking sheet with parchment paper.
Cream together butter and sugars until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add vanilla extract and mix.
Sift together all dry ingredients (except for the oats,) and add, with the mixer on low, to the wet ingredients.
Stir in oats.
Drop by heaping spoonful onto your baking sheet. Do not flatten. Bake for 8-10 minutes until edges are golden. I like to slightly underbake oatmeal cookies- they will continue to bake on the cookie sheet, and they will stay softer longer.
Store in an airtight container.