I'm on a complete baking spree this week. Why? MARCH BREAK! Since I have no life other than baking and drawing, that is what I shall do to pass my time. Earlier today I made ginger snap log cookies. I'll be posting that up too. Now I'm making oatmeal cookies. Surprisingly, I believe this is my first time making them. I love oatmeal cookies, but I don't think I've ever made them. :P
OATMEAL COOKIES:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
nuts and/or raisins (optional)
Ingredient Tips:
Many reviewers said to cut the sugar by half.
- In a medium bowl, cream together butter, white sugar, and brown sugar. 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. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
TIPS:
-Again, I cut the sugar by half and it came out fine. It's plenty sweet even cut half.
-Many people said that you don't need to flatten the cookies with sugar. Just keeping them in a ball form is fine, and will come out with fatter and chewier cookies. Came out so nice.
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