I’ve been craving cookies, maybe more like I crave baking cookies.  The kitchen is my sanctuary on cold winter days with the oven warming and the aroma of fresh cookies baking.  And what’s better than a warm cookie and a glass of milk to lift your spirits.  I decided I’d just go with what I could find in the pantry since I didn’t want to go to the store.  When I spotted the oats, my decision was made . . . Oatmeal Cookies.

You’ll need some flour, white and brown sugar, baking soda, salt, butter, eggs, vanilla, oats and cinnamon, not in that order.

In a mixing bowl, add 1 stick of butter, 1/2 cup of sugar, and 1/2 cup of brown sugar.

Using a hand mixer, cream together butter and sugars.

Just like this.

Add your dry ingredients which includes flour, salt, baking soda and cinnamon.

Mix well using your hand mixer.

Add 2 eggs plus 1/2 teaspoon vanilla and blend together.

Once the mix is creamy, add in the oats.  Fold these in with a wooden spoon.  I’m not a fan of raisins, but if you are this would be the time to add them.

I have 2 old cake pans that work great for cookies, better than any cookie sheet I own.  I use an ice cream scoop to place nice round dollops onto my pans.  This will make approximately 24 large cookies.  If you want to make your dough go farther, use a rounded tablespoon to make a smaller cookie.  Place in a 350 degree oven for 9 – 11 minutes.  If you like a soft chewy cookie take out when the outer edges just begin to brown and the center is beginning to set.  Set the cookies on top of the warm stove allowing the cookies to continue to cook while on the hot pan until you remove them to the cooling rack.

Set the cookies on a cooling rack for a few minutes.

I feel like Cookie Monster right about now!

Oatmeal Cookies

2 eggs
1/2 teaspoon Vanilla
1/2 cup Butter (1 stick)
1/2 cup Brown Sugar
1/2 cup White Sugar
1 1/4 cups All Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Baking Soda
1 Cup Oats

Using a hand mixer, cream together butter and sugars.  Add in flour, salt, cinnamon and baking soda.  Mix well.  Add the eggs and vanilla and blend until mixture becomes a doughy consistency.  Fold in 1 cup oats.

Using an ice cream scoop drop dollops onto an ungreased cookie sheet.  Bake at 375 for 9 – 11 minutes or until lightly browned.

Transfer to a cooling rack.  Makes 24 large cookies.