If you love a rich, chewy cookie, that has a little bit of crunch on the outside, one that has all the warm flavors of brown sugar and cinnamon, with a little something extra…oh yes, you’ve come home to the best. These oatmeal cookies are all that and more. I know it’s kinda crazy to talk about a cookie like that but here’s the real story – these babies have stood the test of time! I’ve had this recipe for over 20+ years and every single time I make them, they get eaten, are stuffed into pockets & purses, disappear into book bags and vanish within minutes. So, it was time to share this humble recipe.
Oatmeal cookies so good you'll wonder how they vanish from the plate so fast.
- 2 sticks butter - softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old fashioned oats - uncooked
- ~ Options - raisins, walnuts, pecans, dried cranberries
- 1 cup confectioners sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Preheat oven to 350 degrees.
Beat butter and sugars until light and fluffy.
Add eggs and vanilla and beat until well mixed.
In a medium bowl, mix flour, baking soda, cinnamon and salt and whisk to blend.
Add dry ingredients to butter mixture - mix well.
Add in oats, one cup at a time until ingredients are incorporated.
Add any additional ingredients at this time as well.
Using a scoop or tablespoon, drop cookies on to a cookie sheet lined with parchment.
Bake for 10 to 12 minutes or until golden brown on edges.
Cool on baking sheet for 1 minute then remove to wire rack to cool.
Glaze with icing when cooled