April 30 is National Oatmeal Cookie Day. But any day is a good day to make these!
Oatmeal cookies are a personal favourite of mine. I am always on a quest to find the perfect recipe, which makes for a good excuse to bake another batch. I am looking for a chewy oatmeal cookie that is soft in the centre with a crispy edge.
My family has tagged along on this journey and they certainly have enjoyed their share of taste testing.
This Oatmeal Cookie recipe is adapted from an undated Toronto Star recipe. It tastes heavenly, fresh out of the oven and slightly cooled.
1 cup softened butter
1 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
1 2/3 cup flour
3/4 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 1/2 cups rolled oats
Preheat oven to 350 F.
Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. add vanilla.
In a separate bowl combine all dry ingredients. Stir into the butter mixture. Add the rolled oats.
Roll into balls (I use my cookie scoop to measure the size). Flatten each ball with the bottom of a glass coated with oil or melted butter and dipped in sugar.
Bake for 10-12 minutes or until bottom is golden. Cool on wire rack
Tips:
Additions of cranberries, raisins or nuts can be incorporated into the batter.
Make sure that the bottom of the cookie is light golden not brown.
Spray or butter the bottom of the glass so that the sugar sticks to the glass and transfers to the cookie easily.
Cookies freeze well, just store in freezer containers or bags.
The uncooked cookie dough also freezes well. I Saran wrap each portion and store in Ziplock bags. Thaw in the fridge overnight or pull out to thaw on the counter for about 1 hour before baking.
