Simple Oatmeal Cookies

How to make Simple Oatmeal Cookies? It can be prepared with just a little effort. For chewier cookies, cut down on the baking time by a minute or two. For crisper cookies, rap the baking sheet against the oven rack halfway through baking. Ingredients and simple directions:



16 tablespoons (2 sticks) cool unsalted butter, cut into chunks, plus additional for greasing the baking sheet
21/4 cups all-purpose flour
11/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
11/2 cups sugar
6 tablespoons unsulfured molasses
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups rolled oats (do not use quick cooking)
2 cups dried cranberries


Position the rack in the center of the oven and preheat the oven to 375°F. Lightly butter a large baking sheet; set it aside. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl; set aside too.
Beat the butter in a large bowl with an electric mixer at medium speed until slightly softened, about 2 minutes. Add the sugar and beat until light, creamy, and pale yellow, about 3 more minutes.
Add the molasses and beat until well combined, then beat in the eggs one at a time. Finally, beat in the vanilla until smooth.
Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form. There will be some dry patches of flour left.
Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 3 inches apart. Gently flatten the mounds a little with your hand or a rubber spatula.
Bake until brown but still pliable and soft, 12 to 14 minutes.

This recipe makes about 48 cookies.

To cool:  Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for at least 5 minutes and butter it again before baking another batch.

To store:  The cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Variations:   Add 1/4 teaspoon grated nutmeg or ground cloves with the cinnamon. Substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries. Reduce the dried cranberries to 1 cup and add 1 cup semisweet chocolate chips with the remaining cranberries.

Follow the simple directions. Enjoy the Oatmeal Cookies and Bon Apetit.

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