Soft And Chewy Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 50 |
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These are super soft oatmeal cookes that stay moist and chewy. This is a big recipe, but you can stick what you don't want in the freezer for another day. You can also freeze the dough. Ingredients:
1 c butter |
1 c canola oil (or vegetable oil...just trying to be heart healthy) |
2 c brown sugar (packed) |
1 c raw turbinado sugar (you can use the white stuff if you want to) |
4 eggs |
1 tbsp pure vanilla extract (artificial extract is ok, but not the same) |
3 c all purpose flour (wheat flour works good too) |
add an extra 1/2 c of flour for high elevations |
2 tsp cinnamon powder |
1 tsp salt |
2 tsp baking soda |
6 cups rolled oats (i do like the quaker oats the best) |
12 oz of chocolate chips or raisins (or a combination of both) |
you can add chopped nuts if you want to...about a cup |
Directions:
1. Preheat oven to 350 degrees F
2. Cream together butter, oil, and sugar, until fluffy
3. Add brown sugar, mix well
4. Add eggs and vanilla, beat well
5. Scrape sides of bowl
6. Add flour, baking soda, cinnamon, and salt, combine well
7. Add oats and chocolate chips (or raisins) and mix until combined
8. Add nuts, if using
9. Using a small or medium cookie dough scoop, place rounded cookies on an ungreased cookie sheet and bake for about 6 or 7 minutes
10. Make them about 1 inch balls if not using a cookie scoop
11. (don't over bake...the middle should still be nice and gooey when the cookies are hot)
12. When they are slightly golden around the edges, remove from oven
13. Cool 1 minute and place the cookies on a wire rack to finish cooling
14. Store in an airtight container when cooled
15. Makes about 8 dozen
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