My Best Oatmeal Cookie Recipe (Currently!)

Is this the Best Oatmeal cookie recipe? It seems every oatmeal cookie recipe I bake becomes my best. This recipe has a lot going for it though. It's quick, easy, versatile and downright delicious.

This Oatmeal Cookie recipe yields cookies that are soft, very moist and the flavor is perfect.

You can also add a cup of dried fruit or nuts if you like.

Best Oatmeal Cookie

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Preheat your oven to 375 degrees F.

Combine the all-purpose flour, baking soda, salt, and cinnamon.

In a medium bowl cream together the butter, white sugar, and brown sugar. Beat in the eggs one at a time and then stir in the vanilla.

Stir the flour mixture into the creamed mixture. Mix in the quick cooking oats.

Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.

Line half sheet pans with silpat non-stick baking sheets.

Scoop dough out with a cookie scoop and roll it into balls and place 2 inches apart on Silpat lined half sheet pans. Flatten each cookie with a large fork dipped in sugar.

(These cookies don't spread so much so you must flatten the balls.)

Bake the cookies for 8 to 10 minutes in the preheated oven or until they are lightly browned around the edges.

Allow the cookies to cool on the sheet pans for about 5 minutes before transferring them to a wire rack to cool completely.

This just might become your new Best Oatmeal Cookie Recipe! (Currently!)

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop