Best Oatmeal Cookies
Recipe: #9029
April 15, 2013
Categories: Desserts, Cookies, Dropped, Snacks, Oats, Baby Shower, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Kid's Lunches, more
"These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook. Makes 4 dozen cookies."
Ingredients
Nutritional
- Serving Size: 1 (46 g)
- Calories 210.6
- Total Fat - 11 g
- Saturated Fat - 5.3 g
- Cholesterol - 29 mg
- Sodium - 123.9 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 1.5 g
- Sugars - 12.6 g
- Protein - 3.4 g
- Calcium - 14.8 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl cream the butter and add sugars, beating until fluffy.
Step 2
Blend egg into creamed mixture.
Step 3
Sift together into the creamed mixture the flour, soda, and cinnamon.
Step 4
Blend in the oats, nuts and vanilla.
Step 5
Chill dough 1 hour or more.
Step 6
Preheat oven to 350. Grease cookie sheets.
Step 7
Place small pieces of dough (about 1 tbsp) on a greased cookie sheet.
Step 8
Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, re-sugaring glass for each cookie.
Step 9
Bake for 10-12 minutes, until lightly browned.
Step 10
Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
Tips
No special items needed.