A good oatmeal cookie already has greatness to its name: the warming and aromatic cinnamon brown sugar flavor and crunchy oats create a rich, buttery treat that tastes like childhood. Impossibly Soft Oatmeal Cookies add to that excellence with a texture you can’t believe. These cookies are melt-in-your-mouth soft but don’t fall apart when you pick them up, striking the perfect balance. With a sugar topping for added sweetness, Impossibly Soft Oatmeal Cookies are like the cookies of your dreams, except there they are, on your table! Dreams really do come true!
Ingredients
- 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
- sugar, to taste, for dipping a fork into
Directions
Step 1 –In a medium bowl, cream together the butter, white sugar, and brown sugar.
Step 2 –Beat in the eggs one at a time.
Step 3 –Stir in the vanilla.
Step 4 –Combine the flour, baking soda, salt, and cinnamon in a separate bowl.
Step 5 –Stir the dry ingredients mixture into the creamed mixture until just combined, being careful not to over-mix.
Step 6 –Mix the oats into the dough.
Step 7 –Cover and chill the dough for at least 1 hour and up to 3 days.
Step 8 –Preheat the oven to 375 degrees F.
Step 9 –Grease two cookie sheets.
Step 10 –Roll the dough into walnut-sized balls.
Step 11 –Place the balls 2 inches apart on the prepared cookie sheets.
Step 12 –Dip a large fork in the sugar.
Step 13 –Flatten the cookies with a large fork dipped in the sugar. Re-dip the fork in the sugar as needed.
Step 14 –Bake the cookies until just set, about 8-10 minutes.
Step 15 –Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack.
Step 16 –Serve when completely cool.
