Old-Fashioned Crisp Oatmeal Cookies #NationalWholeGrainsMonth
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.
- Cracked Wheat Upma by Magical Ingredients
- Chickpea Chocolate Chip Cookies by A Day in the Life on the Farm
- Easy Rice Pudding by That Recipe
- Hot Oat & Quinoa Cereal by The Spiffy Cookie
- Blueberry Quinoa Breakfast Bowl by Jen Around the World
- Butterscotch Oat Bars by Hezzi-D’s Books and Cooks
- Wild Rice Stuffing by Leftovers Then Breakfast
- Old-Fashioned Crisp Oatmeal Cookies by Making Miracles
These are deliciously buttery basic oatmeal cookies. I will take any excuse to make oatmeal cookies! They are my go-to comfort food cookie for sure. This is a pretty base recipe that you can tweak however you'd like (add in raisins, chocolate chips, etc.!). Make sure to chill the dough so the cookies hold their shape and don't spread as much during baking.
Old-Fashioned Crisp Oatmeal Cookies
1 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) butter, at room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
- Cream the butter together with both sugars until light and fluffy. Add in the egg, until well incorporated. Add in the vanilla extract and blend.
- In a medium bowl combine dry ingredients: flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- Add dry ingredients into the butter mixture and blend just until combined. On low speed or with a spatula stir in the oats just until combined.
- Chill dough at least 30 minutes before preheating oven to 350 degrees and then scoop 12 walnut sized balls onto a cookie sheet lined with a baking mat or parchment paper. Bake in the preheated oven for 12-15 minutes or until golden around the edges. Chill dough between batches, and repeat until all cookies are baked. Cool on the tray about 3-5 minutes before carefully moving to cooling racks to complete cooling.
Recipe adapted from Nourish and Fete