delicious oatmeal cookies!

A good friend of mine wrote about how easy, economical and tasty homemade cookies are in her blog the other day. I couldn't agree more. There is something comforting about the smell of cookies baking. It also brings the family together - my kids are well-trained in measuring and pouring the ingredients. Maddie even works the Kitchen Aid mixer! My husband isn't involved in the production of the cookies, but he's always available to help with the consumption. :)

I have a recipe for oatmeal cookies that are heavenly. Even if you aren't a fan of oatmeal cookies, you will love these. They are chewy and soft and very flavorful. I think I found the recipe on allrecipes years ago, but I'm not sure. I have it memorized now and I've tweaked it over the years to make it perfect. Every time I make them for friends, they ask for the recipe. Give them a try! I've convinced myself that they can be an acceptable breakfast item because they contain oatmeal and they are homemade.



Soft Oatmeal Cookies
1 cup white sugar
1 cup brown sugar
1 cup softened butter
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 cups quick cooking oats (you can use rolled oats, but the texture will be slightly tougher)

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 (if I'm in a hurry I'll put it in the freezer for 15 minutes).

Preheat the oven to 375 degrees F. Grease cookie sheets (I use parchment paper). Roll the dough into walnut sized balls in your hands, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Don't be skimpy with the sugar - you should see sugar on the top of the cookie.

Bake for 8 to 10 minutes in preheated oven. Be careful not to overcook. They will firm up more after cooling.