Oatmeal graham cookies

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.