I consider oatmeal cookies the health food of cookies. Oatmeal lowers cholesterol, right? I love the hint of cinnamon in these cookies. Both regular and quick cooking oats are fine in this recipe, although I prefer the regular version myself. You can skip chilling the dough, but if you like thick, chewy cookies, it’s worth the extra 30 minutes. These are great with raisins instead of chocolate chips, and at Christmas time, I like to use white chips and dried cranberries.
Soft Oatmeal Cookies
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups oats
- 2 cups chocolate chips
- In a medium bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips.
- Cover, and chill dough for about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Lightly grease cookie sheets.
- Roll the dough into 1-inch balls and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.