Friday, February 19, 2016

Small Batch Cinnamon Oatmeal Cookies

From the kitchen of One Perfect Bite...I'm hosting a coffee next week and I've started to prepare some of the treats I'll be serving for the get-together. I use occasions like to test new recipes that have caught my eye, and this afternoon I made a trial batch of these oatmeal cookies to see if they pass muster. They did. These are large cookies that have soft centers and crispy edges. They are very easy to make, but I do have one caution to share with you. The cookie dough must be refrigerated for several hours before it is baked or you will have paper thin cookies that have no substance. The recipe is straight forward and the cookies are quite nice, definitely in the keeper category. Here is how they are made.

Cinnamon Oatmeal Cookies...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups quick-cooking oats


1) Cream butter and both sugars together in a large bowl until light and fluffy. Beat in egg and vanilla.
2) Combine flour, baking soda, cinnamon, baking powder and salt in a separate bowl.
3) Gradually add flour mixture to creamed mixture. Mix well. Stir in oats.
4) Refrigerate dough for at least one hour. Preheat oven to 350 degrees F.
5) Shape into 1-1/2-in. balls. Place 2-in. apart on ungreased baking sheets. Bake for 15 minutes or until golden brown. Let sit in pan for 5 minutes before removing to wire racks for cooling. Yield: about 20 cookies.

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steemdup said...

Hi Mary,

I love this recipe but do you think regular rolled oats could substitute for the quick-cooking type? Thank you so much!


Mary Bergfeld said...

Sheeley, it is only the size of the flake that differentiates the two. Put regular oats in a blender or food processor and give them a couple of whirs. Dookies made with quick cooking oats have a more unform appearance and texture.

Mary Bergfeld said...

Directions hve been updated to reflect an egg as opposed to eggs.

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