crispy chewy oatmeal cookies

Three of my favorite things combined: baking, oatmeal and cinnamon. I love oatmeal for breakfast, I love fruit crisps because of the oatmeal topping and oatmeal cookies are my favorite cookie hands down. Thing is, I hate raisins. Whenever I have oatmeal raisin cookies I pick out all the raisins, leaving me with about half of an oatmeal cookie when I want a whole cookie! So I made these oatmeal cookies with no mix-ins but you can easily add mix-ins to this recipe such as raisins, chocolate chips and/or walnuts.

These cookies have crisp edges and a chewy center...mmm mm. It was so hard for me to resist eating all of these within an hour of pulling them out of the oven because they are even better warm. Oh and I used old- fashioned oats because I prefer the thicker texture of them over quick- cooking oats.

Crispy Chewy Oatmeal Cookie
makes about 15 cookies

1/2 cup of butter, softened
3/4 cup of dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon
3/4 cup all- purpose flour
1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups old-fashioned oats
1/2 to 1 cup of mix-ins

Preheat oven to 325°F. 


Using an electric mixture, cream together butter and sugar until smooth. Beat in egg and vanilla. In a separate bowl, stir together cinnamon, flour, baking soda and salt. Blend flour mixture into butter/sugar mixture on slow speed until just blended. Stir in oats and mix-ins. Drop by spoonfuls onto ungreased cookie sheet and bake for 20-23 minutes. Leave cookies on the cookie sheet for 5 minutes before moving them to cooling rack.