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.
Those look sooo yummy! I love your blog! I made your Favorite Chocolate Chip cookie recipe and it is our new favorite in my house! I also made them with rice flour for our gluten intolerant little one, and they turned out AMAZING!!!
These are the best oatmeal cookies ever! We add white chocolate chips and Craisins.