Although meat is a staple in any diet, it’s always fun to shake things up. For us, a simple cookie is hard to beat. While the classics such as chocolate or double chocolate tend to get most of the attention we always find that an oatmeal (and raisin) cookie is the way to go. For starters, oatmeal cookies just offer far more flavor of depth than traditional flour cookies due to the oats used in the base of the cookie.
Past this though, there are a huge number of reasons why we believe oatmeal cookies just to be superior to the classic or even classic chocolate cookies. It’s much more than just about taste. Oatmeal cookies symbolize everything that is good with the world. They feel like a huge on a rainy day, like a warm cup of cocoa when you’re sheltering from the rain, or finally getting into your bed after a long day out on your feet. In short, oatmeal cookies just symbolize goodness.
Not just this, but oatmeal cookies are also way, way, way healthier than traditional cookies. While there’s nothing inherently ‘wrong’ with flour – which would you rather eat, a bowl full of oats, or a bowl full of flour? We think the answer here is pretty obvious. Every time you eat an oatmeal cookie, you can trick yourself into feeling a little like you’re actually doing your body good – and while this isn’t exactly true if you’re gulping down a whole batch of 50, it’s definitely a better alternative to the traditional cookie types you’re used to.
Ingredients for the most awesome oatmeal cookies you’ll ever eat
- 1 cup all-purpose flour
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup (115g) unsalted butter (softened to room temperature, microwaved if you’re short on time but preferably left to soften)
- 0.5 cup (100g) brown sugar
- 0.25 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 .5 cups (150g) classic rolled oats
- 1 cup (150g) sun-dried raisins
Recipe for the most awesome oatmeal cookies you’ll ever eat
- Whisk together the flour, baking soda, cinnamon and pinch of salt in a large bowl and set aside.
- In a large mixing bowl (using an electric mixer) cream together all of the butter, brown sugar and granulated sugar for a few minutes until well combined.
- Once the mixture is fully combined, add the egg and vanilla extract and mix further until fully combined.
- At this point, cover the cookie dough with plastic wrap and refrigerate for approximately half an hour
- Meanwhile, preheat your oven to 350F – lining two large baking sheets with parchment paper and set these aside for later
- As soon as the dough has fully chilled, remove it from the fridge. Using a 2 tablespoon cookie scoop, scoop out the cookie dough and drop it down onto the prepared baking sheets.
- Roll the cookie dough into balls and gently press down using your hand to flatten each ball of cookie dough a little (ensuring it doesn’t flatten completely, just a little). Make sure you leave a little bit of room between each ball of cookie dough as remember that they will spread out a little while they’re baking
- Bake each of the cookie sets in a separate batch at 350F for approximately 10-12 minutes or until edges of the cookies are a beautiful light golden brown, and the top is firm. At this point, you can remove them from the oven and cool them on a baking sheet for a couple of minutes before transferring the cookies to a wire rack to finish off cooling.