Guess what tomorrow is?! December!! Which means that my 12 days of cookies are finally going to start tomorrow.
Yes, I do realize that this is a cookie recipe. Too bad these pictures were taken at my old apartment and not pretty enough to make the cut. Sorry, oatmeal cookies, maybe next year.
I don’t know why I get so peeved about having good lighting for photos. It’s really not that big of a deal…. except that it is when you’re trying to take pictures of food. Who wants to look at food with a grainy photo, tons of shadow, and the colors being washed out? Not me. If the picture doesn’t look good, I don’t even bother with the recipe.
That’s me “judging a book by its cover.” I know I shouldn’t do it, but I can’t help it.
Rest assured that these cookies were not how they look in bad lighting, so don’t listen to anything I just said. Erase it from your memory. To me, this is my perfect oatmeal cookie. It was extremely chewy, soft, not flimsy, and perfectly spiced.
Recipe from AllRecipes
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
Directions
- Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla.
- Mix together flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Stir in oats.
- Cover, and refrigerate dough for at least one hour.
- Preheat the oven to 375 degrees F.
- Roll the dough into balls and place on cookie sheet. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.