Since yesterday’s baking experience didn’t go so well, I decided to post a recipe that will re-boost my confidence!
Today I want to share a recipe that I found to be very easy and very delicious. So delicious, in fact, that my co-worker quickly gobbled up several of these treats when I brought them in for her birthday!
The recipe is called “Soft Oatmeal Cookies.” I got it from allrecipes.com. My husband loves his mama’s oatmeal cookies (and I do, too… yum!!), so I wanted to try to experiment a little with some other oatmeal cookie recipes (because you can NEVER have too many oatmeal cookies!).
You can click on the above link for the original recipe, but then here’s some slight changes that I made:
- I didn’t chill the dough.
- I rolled the dough into balls and put the balls on a cookie sheet in the freezer. After the balls seemed solid and not sticky, I put them into a freezer-safe plastic bag. You can keep them in the freezer for a long time and then bake them whenever you need them.
- When I was ready to bake them, I used parchment paper on the cookie sheet rather than greasing it (but either way would work). I did not use a fork dipped in sugar to flatten the cookies; I just baked them as-is.
- I found that for the frozen cookie dough, the cookies needed to bake for about 12 minutes (keep an eye on them).
These are just changes I made because I had made the dough ahead of time, and I didn’t want to actually use it until later. If you want to bake the cookies right away, then I’m sure the original recipe would work just fine!
Just a quick note… Brandon and I both thought that these cookies tasted like a cross between an oatmeal cookie and a snickerdoodle cookie, because of the cinnamon. So if you want less of a cinnamon-y (do you like how I make up my own words?) flavor, just use a little less of that seasoning. But they really are delicious… very soft and moist and full of flavor!
Hope you enjoy them as much as we did!