These little oatmeal cookies may look plain to some, but they are packed with flavour and great texture. The crispy outside gives a satisfying crunch when you bite into it and it’s soft interior gives it a nice and chewy texture.
For some reason oatmeal cookies just remind me of my childhood. I would remember snacking on Dad’s oatmeal cookies very often. I thought that I should recreate this childhood flavour, but make it a bit more chewy. This oatmeal cookie is just like a normal chewy and crispy cookie, but you add oatmeal instead of chocolate chips.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 brown sugar, packed
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup quick oats
- Preheat your oven to 375° F or 190° C and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together butter and both sugars. Once these are well combined, add in the egg and vanilla extract, making sure to mix well.
- Sift in the rest of the ingredients excluding the oats. Mix them until there are no more white streaks. Afterwards, fold in the oats.
- You can refrigerate your dough for a bit here to make it easier to roll out, but you don’t have to if you don’t have time. Roll out balls with around 1 1/2 tbsp of dough and place them onto the prepared baking sheet. Remember to leave some space between your dough balls as the cookies will spread a bit when they bake.
- Bake the cookies in the preheated oven for 10-12 minutes. Every oven is different, so use your best judgement when you bake.
- Once out of the oven, let them cool down a bit before serving. These cookies taste great warm, but just a good once they’ve cooled down a bit.