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.
Vanishing Oatmeal Cookies
- 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