Cinnamon Oatmeal Cookies

Note: use old-fashioned oats of the 5-minute variety, or a brand like Bob’s Red Mill old-fashioned oats. Instant or quick-cooking oatmeal will result in a mushier texture, and you really want those oat flakes to shine in this recipe. Makes 48 cookies, 3″ in diameter.

Start by preheating your oven to 375ºF. Using a mixer, beat the butter and both sugars until the mixture is nice and creamy. Add the eggs, milk and vanilla and beat well to combine. Add the flour, baking soda, cinnamon and salt and beat just until well combined. Mix in the oats and blend until they are thoroughly incorporated. If you’re using raisins or nuts, add them with the oats. I like to use a cookie scoop to form golfball-sized balls, but you can use two spoons to scoop and place balls of dough onto un-greased, nonstick cookie sheets. If you have those silicone baking mats, use them. They totally rock! You want your dough balls to be about 2″ apart, since these will spread as they bake.

Baking time depends on your personal preference. The average bake time for these is 11-13 minutes, or until the centers look done and the edges are just beginning to brown. If you like them really chewy, take them out closer to the 11-12 minute mark. If you like them crispier, leave them in up to 15 minutes, or until they turn a nice golden brown. Allow the cookies to cool on the baking sheets for 10 minutes, then move to waxed paper to cool completely.

Once your cookies are cooled, store them in an airtight container. If you’re going to stack them in layers, I recommend you cut strips of waxed paper or parchment to place between the layers. It will keep your cookies from sticking together and forming one giant clump. Not that it would stop me from eating them as one big clump. I totally would. I’d just close my blinds first (wink).

If you’re feeling really naughty, create homemade ice cream sandwiches using two cookies and a small scoop of softened vanilla ice cream. I like Blue Bell Vanilla Bean. If a summer block party is in your future, you can make a big batch of these in advance and store them in your freezer. Just take them out of the freezer to thaw a few minutes before serving. Enjoy!