I’m at the store today so I have no idea what dinner will be. So I thought I would share the cookies I baked this morning on Foodie Friday. Thanks again to Designs by Gollum for hosting Foodie Fridays.
I promised Moe last night I would make a batch of his favourite cookies today. So since I was up at 5 am, what better time to bake. We had cookies and coffee for breakfast.
I cut the recipe out of the Toronto Star Newspaper back in the ’80’s so I’ve been making them for many years. I stopped looking for the perfect Oatmeal cookie once I found this one. The cookie is thin and buttery. I’m a purist and like them plain but you can add raisins, cranberries, nuts, etc.
This cookie lives up to it’s name “Best” Oatmeal Cookie.
Home Cookin Chapter: Recipes From Thibeault’s Table
Oatmeal – Best Oatmeal Cookies
Source: Toronto Star
1 Cup butter
1 cup sugar
packed brown sugar
2 teaspoons vanilla
1 2/3 cup flour
3/4 Teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups rolled oats
Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.