Sunday, December 4, 2011

Soft Oatmeal Cookies

YogurtLand inspired these cookies.  My favorite flavor there is called Oatmeal Cookie.  I was eating this the other night and my taste buds were delighted.  I soon realized that I have never made a plain oatmeal cookie and decided to change that this weekend.  I found this recipe on and with all the positive reviews I knew this would be the perfect cookie to bake.  I added more cinnamon, because why not.  They  so delicious!  But I actually made two cookies today.  I had recently seen a recipe for an oatmeal cookie that had Dark Chocolate Covered Acai bits in it, but I didn't save the recipe and couldn't find it again.  I decided just to add about 3/4 cup of the chocolate to the second batch of cookies.  I had two types, Acai and Pomegranate so I used some of each.  I think they qualify as a healthy cookie with the oatmeal and antioxidants from the dark chocolate and Acai.   These would be a perfect addition to any Christmas plate of cookies!

Soft Oatmeal Cookies - Adapted from
Yield: 3 Dozen
1 Cup Butter, unsalted and softened
1 Cup White Sugar
1 Cup Packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Teaspoons Cinnamon
3 Cups Quick Oats
1-2 Cups Brookside Dark Chocolate with Acai or Pomegranate (optional)

  1. In the bowl of a KitchenAid mixer with the paddle attachment, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. 
  2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.  (I didn't chill my dough, I am too impatient when my dough has cinnamon in it.  My cookies came out GREAT, so its your choice)
  3. Preheat the oven to 375. Grease cookie sheets. Scoop or roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.  (I flatten the plain cookies just with my hand, and I didn't flatten the ones with chocolate in them.  I like a thicker cookie but again this is your choice.)
  4. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack or I use tin foil to cool completely.