Oatmeal graham cookies
I love oatmeal cookies, but until now my go-to recipe was a pouch of Betty Crocker mix from the grocery store shelf. I’m not ashamed of it either, cause they’re pretty tasty. But move over, Betty, cause there’s a new cookie in town. These are hands-down the best oatmeal cookies I’ve ever had. My family agrees, and I now have a real go-to recipe. Woot!
Recipe: Oatmeal Graham Cookies
(original recipe from At the Baker’s Bench)
8 ounces (2 sticks) butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
2 cups rolled oats
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs (one sleeve of graham crackers)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 375 degrees. Line cookie sheets with parchment or coat lightly with butter or cooking spray.
Beat butter, sugars, and vanilla extract together in a large bowl until creamy. Add eggs one at a time and continue beating, scraping down sides of bowl. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture and beat until incorporated. Stir in oats and graham cracker crumbs.
Roll dough into walnut-sized balls and place on cookie sheets, about 2 inches apart. Flatten cookies very slightly with your fingertips. Bake for about 10 minutes, until cookies are golden. Allow to cool for a minute or two on sheets, then transfer with a to a wire rack to cool completely.
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