|Nutritional Guidelines (per serving)|
This classic recipe for Oatmeal Butter Cookies is just so simple.
There are many recipes out there for oatmeal cookies, but most use too much granulated sugar, in my opinion. The nutty taste of oatmeal needs brown sugar! And I don't like raisins or anything else in my oatmeal cookies; just sugar, butter, flour, and oats. And lots of cinnamon and vanilla.
These heirloom recipes are almost always the best. They were developed at a time when more complex ingredients such as dried cranberries were unknown. Fill up a cookie jar with these wonderful cookies and stand back and enjoy the praise.
- 1 cup butter (softened; NO substitutes!)
- 1/2 cup brown sugar
- 1 cup sugar (plus more for flattening each cookie)
- 1 egg
- 2 teaspoons vanilla
- 1 1/4 cups flour (sifted)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2-1/2 cups quick cooking oatmeal
In a large bowl, beat the butter until smooth. Add both kinds of sugars, beating until fluffy. Beat in the eggs and vanilla, then 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 with the bottom of a drinking glass dipped into granulated sugar. Dip 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 light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.