Oatmeal Cookie Recipe

OATMEAL COOKIES

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1.5 cups quick-cooking oats

• Nonstick cooking spray with flour

• 1 tablespoon water

• 1 tablespoon white sugar or as needed

Method

In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set it aside.

In a large bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer for 2 to 3 minutes, until light and creamy.

Add the egg and vanilla, then beat until fully combined.

Gradually add the dry ingredients to the butter mixture. Mix just until no dry streaks remain, then stir in the oats until evenly distributed.

Cover the dough and refrigerate it for at least one hour. Chilling keeps the cookies from spreading too much in the oven.

When you are ready to bake, preheat the oven to 375°F and lightly grease the cookie sheets with nonstick spray.

Roll the chilled dough into walnut-sized balls and arrange them about 2 inches apart on the prepared sheets.

Dip a fork in water, then sugar, and gently press down on each ball to flatten it slightly. Repeat as needed to keep the dough from sticking to the fork.

Bake for 8 to 10 minutes, until the edges are lightly golden. When baking more than one sheet at a time, rotate and switch their positions halfway through.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.