To kick off Letter O week, and to help with my milk supply, we made some killer oatmeal cookies and I thought I’d share the recipe! The sugar free diet went out the window with this one, so if that’s what you were expecting, my apologizes! YAY sugary ooey gooey cookies!
These cookies couldn’t be easier AND you can totally use whatever mix-ins you want. I personally, LOVE oatmeal and butterscotch together, I have no self control.
For me, it’s a tie between a well done butterscotch oatmeal and a well done chocolate chip cookie. Both equally soft and ooey gooey. Its just too close to call it. Anyways, we were having a super lazy Sunday so, I used what we had on hand. We made dried cherry & M&M oatmeal cookies! I was only going to do cherry and some sugarfree chocolate, but, like I said, lazy lazy day, I couldn’t be bothered with actually cutting up a chocolate bar.
Here’s the recipe! Hope you enjoy! I also have NO idea who to give this recipe credit to, I’ve had it written inside a notebook forever and I have no idea where it came from.
- 1 cup unsalted butter
- 2/3 cup white sugar
- 1 cup packed brown sugar (I personally use dark brown, I think it makes better cookies!)
- 2 teaspoon vanilla
- 2 room temperature eggs
- 2 cups spooned and leveled all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (omit if you use salted butter, this is what I do!)
- 2 teaspoons cinnamon
- 3 cups quick cooking oats
- 1/2 cup-1 cup of mixins*
1.Preheat oven to 375 degrees F. Prepare cookie sheet with parchment paper. (If using silicone baking sheets, cookies will need to bake a tad longer)
2. Cream together both sugars and the softened butter until light and fluffy. Beat in eggs, one at a time, then add vanilla.
3. Combine dry ingredients (flour, baking soda, salt, cinnamon) in a separate bowl. Stir into the creamed mixture from step 1. Mix in oats and mix-ins of your choice.
4. Preheat the oven to 375 degrees F. Use parchment paper on rimmed cookie sheet.
5. Drop walnut sized balls of dough on sheet. Give cookies plenty of space, at least 2 inches to spread. Bake 6-8 minutes** depending on preferences and oven temps! Allow cookies to cool on baking sheet for an additional 2 minutes, then cool on a wire rack.
* Craisins and white chocolate, raisins, butterscotch, walnuts, macadamia nuts, dried cherries, chocolate chips are all fun options!
** My oven runs hot, AND I prefer my cookies on the less than done-ooey gooey side! So, I bake them for exactly 6 minutes 30 seconds for yummy oatmealy perfection! I usually do a trial of 1-2 cookies anytime I try a new recipe, 30 over baked cookies is no bueno. For this recipe, at 6 minutes and 30 seconds, my cookies still look raw in the center when I take them out, but they continue to bake. So, if I remove them when they look done, they end up like crumbly hockey pucks. Enjoy! x, B