(let’s get to it…you can read the tips and tips below!)
1 cup margarine (or butter)
1 cup of brown sugar
1 cup of white sugar
1 tsp vanilla extract
2 cups of flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups of oatmeal (the quick kind!)
Set Oven to 375F
Bake 8-12 minutes
Kids in the Kitchen (its awesome)
This is seriously the most made cookie recipe in our house! The kids inhale these soft chewy oatmeal cookies as fast as we can make them (and I don’t think they have ever eaten them cold before…eaten that fast!). Perfect to dunk in hot chocolate or with coffee, sweet and so good.
The best part? My daughter can make them on her own now! She took a cooking course this year and has been eager to test those cooking skills. I have been pretty reluctant to release the reigns of the kitchen and we did have a few mini-disasters BUT… this smart cookie never makes the same mistake twice. She has perfected this simple recipe and now I can sit back!
We use margarine instead of butter so these can be dairy-free and perfect for the milk allergy people in our house. We soften the margarine in a pot on the stove so it is about 2/3’s melted.
Next, we slowly mix in the flour, baking soda and salt. Then we add the cinnamon (I think this is the best part because of the smell!!!)
Slowly add in the oatmeal. I love to use Quaker Oats 1 minute oatmeal but have used the 3 minutes cook oatmeal before too. I find on this stage I need to lock down the arm on my mixer. If you don’t have this you may want to mix the oatmeal in by hand.
When we bake these in the oven, I like to use silicone sheets on my cookie sheets (less waste! we used to use parchment paper and before that cooking spray). They are great because food doesn’t burn as easily BUT they do add time to your baking. If I was using a thinner pan they would be done in 8-9 minutes but those thicker silicone sheets add a couple of minutes.
If you take your cookies out and they look darker in the middle or soupy…add 3-4 minutes more baking time. The edges should be browned a bit crispy.
The biggest trick? Once they come out of the oven, leave them on the cookie sheet for 6-7 minutes!! They are still baking and will become more firm.
Then transfer to a cooling rack for a few more minutes. And then eat the whole pan…or if you have restraint one or two.
I use two spoons to scoop onto my pans and usually come out with 3-4 dozen cookies. This recipe is versatile and you could add raisins or nuts to them (but this could create trust issue with your kids too if they hate that sort of thing).
My favourite part? It is so much more cost effective to make these verses buying premade oatmeal cookies…plus cookies taste better when fresh from the oven. These soft chewy oatmeal cookies are 100% better then anything that comes in a package.