Old Fashioned Soft and Chewy Oatmeal Cookies
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Top Review byCoffeeB These cookies are so awesome Raven. Chewy, crispy and chocked full of goodness. I almost (glad I didn't) added raisins thinking an oatmeal cookie just had to have raisins. Perfect w/o. I love your added suggestion of using parchment. I really think that's the reason these cookies turned out as fabulous as they did. Normally I don't have sticking problems with cookies, but these came off so perfectly that I'm going to use it more often for baking. I also added cinnamon to the mix as I LOVE cinnamon. Made as a recipenap for Veg-n-Swap!
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- Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
- Whisk together flour, baking powder, soda and salt.
- Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
- Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.
Serving Size: 1 (35 g)
Servings Per Recipe: 24Calories 154.8 Calories from Fat 67 44% Total Fat 7.5 g 11% Saturated Fat 4.4 g 22% Cholesterol 25.6 mg 8% Sodium 42.8 mg 1% Total Carbohydrate 20.3 g 6% Dietary Fiber 1 g 3% Sugars 10.7 g 42% Protein 2 g 3%
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