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Soft Oatmeal Cookies

SUBMITTED BY: BITTERSWEET1      PHOTO BY: LISKAGIRL

"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  2 Hrs
SERVINGS & SCALING
Original recipe yield: 2 dozen
    
About  scaling  and  conversions

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

  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by JENIP
This recipe makes a great cookie! You can tailor it to your liking: take them out a bit early for softer cookies, or bake them a little longer for a crisp cookie. I divided the dough and added raisins to one batch; chocolate chips to the second; and Craisins & white chocolate to the third, which were absolutely delicious! Of course, they were great without adding anything. I did reduce the cinnamon to 1 tsp and added 1/2 tsp ground cloves which gave them an even better taste. Also, I didn't grease the pan, chill the dough, or flatten w/fork and they turned out just fine. Try it for yourself!

14 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2004 by pulcherrima
These were great! the first time i made oatmeal cookies and a total success. i chose this recipe cos it said 'soft', which is what i wanted and they really are - lovely and moist, chewy and with v.good oatmeal flavour. changed a few things - added 1 1/2 cups raisins, so cut white sugar to 2/3 cup so they wouldn't be overly sweet. next time might try cutting to 1/2 cup cos i dont think the cookies need the extra sugar. also used margarine instead of butter. unfortunately realised that i didn't have enough cinnamon (only about 1 small teaspoon!) so next time i'll make sure i have the right amount. found this dough really easy to work with. had to knead the raisins in by hand cos it was too thick to stir, but that was ok. after chilling it rolled really easily into balls without being sticky! i baked the cookies on parchment paper, and made 30. baked for 8 minutes - they come out looking way too doughy, but give them 5 minutes and they firm up to perfection! tip - i found that these cookies do not spread and flatten much by themselves, so i'd advise anyone to flatten the balls a lot before putting them in the oven. i'll be making these again and again!! :)

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2003 by ALLISONNYC
After reading other reviews I subtracted 1/2 cup of sugar, and I was sorry I did. They were still delicious, but next time I will use the full amount of sugar. The cookies even stayed soft for 4 days (that's when everyone finished them). Excellent recipe!!!

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 218

  • Total Fat: 8.8g
  • Cholesterol: 38mg
  • Sodium: 237mg
  • Total Carbs: 32.2g
  •     Dietary Fiber: 1.4g
  • Protein: 3.3g

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