These oatmeal cookies aren't the super duper chewy kind (maybe because I refrigerated the dough, next time I will skip), but they're nice & buttery. And of course they're loaded with oatmeal. I added cinnamon chips, pecans & dried cranberries. Hope my cousin likes these! (The cinnamon flavor is quite strong.)
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Buttery Oatmeal Cookies
1/2 cup butter (1 stick), room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tblspn milk
1 tsp vanilla extract
1 cup AP flour
1/2 tsp baking soda
1/2 baking powder
1/2 tsp salt
1 1/4 cup rolled oats (quick cooking)
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cinnamon chips (little more)
Buttery Oatmeal Cookies
1/2 cup butter (1 stick), room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tblspn milk
1 tsp vanilla extract
1 cup AP flour
1/2 tsp baking soda
1/2 baking powder
1/2 tsp salt
1 1/4 cup rolled oats (quick cooking)
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cinnamon chips (little more)
- Preheat oven 350F. Line baking sheet with parchment paper.
- With the mixer on low, cream butter, then add sugar. Beat till texture is light & fluffy.
- Beat in egg, milk & vanilla extract.
- In a separate bowl, combine dry ingredients. Slowly add to butter/sugar mixture.
- Fold in oats & nuts,etc by hand.
- Drop ~32gram balls on cookie sheet. Allow room for spreading. (Refrigerate dough 30 minutes to 1 hour if puffier cookie is desired.)
- Bake 350F for 10 - 14 minutes.
- Cool on cookie sheet for a few minutes before removing to cooling rack.
- Makes about 24 cookies.
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