Oatmeal Cookies

I have already made this a number of times, and it never fails to bring a giddy-little-girl grin to my face once it gets cool enough to snatch a bite.

I've found that the longer it's kept in an airtight container, the softer the cookie gets. This is great for those who are craving for chewy cookies.
This recipe is adapted from AllRecipe's BITTERSWEET1, with a few modifications.

Oatmeal Cookies 

Yields: 24 cookies

Ingredients:

• 1 cup butter, softened 
• 3/4 cup white sugar 
• 3/4 cup packed brown sugar 
• 2 eggs 
• 1 tsp. vanilla extract 
• 2 cups all-purpose flour 
• 1 tsp. baking soda 
• 1 tsp. salt 
• 1 1/2 tsp. ground cinnamon 
• 3 cups quick cooking oats 

Preparation:

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then add the vanilla. 
2. In a separate bowl, combine together flour, baking soda, salt, and cinnamon. Whisk together until thoroughly combined. 
3. Stir the dry ingredients into the creamed mixture. Mix in oats. 
4. Cover and chill dough for at least one hour. 
5. Preheat the oven to 375˚F or 190˚C. Line cookie sheets with parchment paper. I personally use silicon mats, they make my life easier. No need to wash the sheets after every batch. 
6. Scoop out uniform amounts of dough and place 2 inches apart on the cookie sheets. Flatten slightly. 
7. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. 

** NOTE: If using only one sheet, allow the sheet to cool completely before placing a new batch of dough. Alternatively, you can opt to run the sheet under tap water to cool, wipe dry, and you're once again good to go.

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