Guest Post: Oatmeal Cookies

This post is brought to you by the lovely Inside NanaBread’s Head.  Her blog frequently features delicious recipes, kooky family stories, and general shenanigans. 

Hey, look at me… I’m guest posting!  Sorry. That was for my family and friends. I’m so excited to be invited to guest post for my blogging friend, Mads. Gee, I hope I don’t screw this up. I never realized the pressure you could put on yourself when asked to write something on another blogger’s site. Mads, I love ya’. I hope you have a fabulous trip. And I hope you and your readers enjoy the post. Fingers are crossed and hopes are high, so let’s go for it!

Today, I’m going to share one of my favorite cookie recipes of all time. It’s one I created by mish-mashing other cookie recipes until I got something I liked. It’s a soft, chewy oatmeal cookie made with old-fashioned oats and a heaping helping of ground cinnamon. It’s so good, you’ll want to eat the dough right out of the bowl, but try to resist. The finished cookies are even better. I call them NanaBread’s Cinnamon Oatmeal Cookies, because I come from the “state the obvious” school of creative word-smithing.

Here’s what you’ll need:

1 cup (2 sticks) of unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

3 tablespoons milk

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 1/2 cups of old-fashioned oats, uncooked

1 cup of raisins or chopped pecans (optional)

Note: use old-fashioned oats of the 5-minute variety, or a good brand like Bob’s Red Mill old-fashioned oats. Instant or quick-cooking oatmeal will result in a mushier texture, and you really want the oat flakes to shine in this recipe.

Start by pre-heating your oven to 375F. Using a mixer, beat the butter and both sugars together until the mixture is nice and creamy. Add the eggs, milk and vanilla and beat well to combine. Add the flour, baking soda, cinnamon and salt and beat just until well combined. Mix in the oats and blend until they are thoroughly incorporated. If you’re using raisins, add them with the oats. I like to use a cookie scoop to form golf ball sized balls, but you can use two spoons to scoop and place balls of dough onto un-greased, non-stick cookie sheets. If you have those great silicone baking mats, use them. They totally rock! You want your dough balls to be about 2″ apart, since these will spread as they bake.

Baking time on cookies is subjective – like choosing mayo or Miracle Whip. It’s dependent upon your personal preference. The average bake time for these it 11-13 minutes, or until the centers look done and the edges are just beginning to brown. If you like them soft and chewy, take them out closer to the 12 minute mark. If you like them crispier, leave them in up to 15 minutes, or until they turn a nice golden brown. Allow the cookies to cool on the baking sheets for 10 minutes, then remove them with a spatula and set them onto waxed paper or parchment to cool completely.

Once your cookies are cooled, store them in an airtight container. If you’re going to stack them in layers, I recommend you cut strips of waxed paper or parchment to place between the layers. It will keep your cookies from sticking together and forming one giant clump. Not that it would stop me from eating them as one big clump. I totally would. I’d just close my blinds first {wink}.

If you’re feeling really naughty, create homemade ice cream sandwiches using two cookies and a small scoop of softened vanilla ice cream. If a summer block party is in your future, you can make a big batch of these in advance and store them in your freezer. Just take them out of the freezer to thaw about 5 minutes before serving. Your family and neighbors will worship you and say you’re a genius. They may even put you on their shoulders and parade you around the cul-de-sac. Okay, maybe not… but how many times do you get a chance to use cul-de-sac in a sentence?

While I was baking these, I was also grinding coffee beans. I can’t begin to tell you how good it smelled in my kitchen. I wish you could have been here. It is on days like this when we really need someone to develop Scratch-N-Sniff technology. Now go forth and bake, my friends! And Mads, thanks again for including me in your guest-posting party. It was both an honor and a pleasure.


4 thoughts on “Guest Post: Oatmeal Cookies

  1. Mmmm! Any time you say “two sticks of butter” and brown sugar, I’m good with that recipe. I’d probably lobby for walnuts, but that’s just me. The nutty flavor sort of offsets the sweetness, as compared to pecans.

    My other thought: Why would you want to resist eating all the dough right out of the mixing bowl? Let yourself go. Don’t wait for the oven!

  2. I LOVE the ingredient round-up. Someday I aspire to that level of glamour 🙂

    We sourced more coffee this weekend because we were out and as I was pouring it into the designated canister, I practically swooned. LOVE.

  3. I don’t know if I’ve ever used cul-de-sac in a sentence. (until just now, that is)
    Congrats on the guest-post and your excellent word-smithing!

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