|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||2%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy the sweet, delicious taste of freshly baked oatmeal butter cookies. It's an heirloom recipe flavored with a warming combination of cinnamon and vanilla that uses simple ingredients. There are no raisins or other fillers, so they're sure to please everyone.
The oatmeal butter cookie recipe is straightforward and requires a few kitchen staples. Along with the butter, egg, and flour, it includes brown sugar for a more decadent sweetness than granulated sugar alone can provide. The cookies work best with real butter, so avoid substitutes like margarine, and don't forget to set it out for an hour or so to soften.
The recipe was designed to work with quick-cooking oatmeal. These are slightly finer than other types of oatmeal, and that gives the cookies a wonderful texture. Old-fashioned rolled oats will work, but you'll want to break them down a bit with a couple of spins in a food processor.
Be sure to leave some extra time to chill the dough before shaping and baking the cookies. These cookies are rolled into balls then flattened with a glass, and that's easier when the dough is firm. You can also freeze the cookie dough to bake later, though it's still best to do that after shaping the cookies. Simply lay the flattened cookies out on a baking tray, freeze until firm, then transfer to a freezer container.
8 ounces (1 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1 cup granulated sugar, plus more for flattening cookies
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 cups quick-cooking oatmeal
Steps to Make It
Gather the ingredients.
In a large bowl, beat the butter until smooth. Add both kinds of sugars, beating until fluffy.
Beat in the egg and vanilla extract.
Add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill the dough in the refrigerator until it is firm.
Preheat the oven to 325 F. Shape the dough into marble-sized balls and place on ungreased cookie sheets.
Flatten each cookie by lightly greasing the bottom of a drinking glass and dipping it into granulated sugar. Press down on the cookies, dipping the glass into sugar between each cookie to re-sugar the glass.
Bake the cookies for 12 to 15 minutes or until the cookies are just set and turn light golden brown.
Cool the cookies on the cookie sheets for about a minute, then move them to wire racks to cool completely.