Oatmeal cookies

Name: Oatmeal cookies
Cuisine: British
Ingredients: 190 g (1 1/2 cups) all-purpose flour; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 230 g unsalted butter, softened; 200 g (1 cup) brown sugar; 100 g (1/2 cup) granulated sugar; 2 eggs, room temperature; 2 teaspoon vanilla extract; 240 g (3 cups) oats

Amelia @cook_19718036

#mycookbook

Amelia @cook_19718036

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Ingredients

190 g (1 1/2 cups)all-purpose flour
1 teaspooncinnamon
1 teaspoonbaking soda
1 teaspoonsalt
230 gunsalted butter, softened
200 g (1 cup)brown sugar
100 g (1/2 cup)granulated sugar
2eggs, room temperature
2 teaspoonvanilla extract
240 g (3 cups)oats

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Steps

1

Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, and vanilla and beat on high speed until combined, about 1 minute.
3

Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer on low speed, beat in the oats. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator.
4

Preheat oven to 177°C. Line baking sheets with parchment paper. Set aside.
5

Use a large cookie scoop or tablespoon to place the dough on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
6

Enjoy!