Excellent Oatmeal Cookies

These are the best oatmeal cookies you will ever eat! They are soft and chewy with a hint of cinnamon flavor. The recipe is very easy to follow and only requires a few simple ingredients.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• ½ cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups quick cooking oats (preferably steel cut)
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.

3. Combine the flour, baking soda, salt and cinnamon; stir into creamed mixture. Mix in oats and nuts until just blended 4. Drop by heaping teaspoonfuls onto ungreased cookie sheets Cookies should be at least 2 inches apart 5 Bake for about 12 minutes in preheated oven Cool cookies on wire rack

Nutrition Facts

• Calories: 128
• Fat: 7.8 g
• Saturated fat: 3.6 g
• Cholesterol: 36 mg
• Sodium: 159 mg
• Potassium: 51 mg
• Carbohydrates : 14.7g
• Fiber: 0.5g
• Sugar : 5.9g

What makes a cookie moist and chewy?

Eggs are a key ingredient in most cookie recipes. The whites of the eggs tend to dry out when baked, so you can try omitting them and replacing them with additional yolks. This will help to keep your cookies moist and chewy. Egg yolks have more fat than egg whites, which helps to keep the cookies moist and prevents them from drying out.

What kind of oatmeal is best for cookies?

There are two main types of oats: quick-cooking and old-fashioned. Quick-cooking oats are also known as instant oats, and they cook faster than old-fashioned oats. However, some people believe that old-fashioned oats make for a better cookie.

The main difference between the two types of oats is how they are processed. Quick-cooking oats go through a steaming process before they are rolled into flakes, while old-fashioned oats do not undergo any steaming. This extra step makes quick-cooking oats more tender than old fashioned ones. As a result, cookies made with quick cooking oats may be more delicate and prone to falling apart. Old fashioned oatmeal cookies tend to be heartier and chewier.

So which type of oat should you use for cookies? It really depends on your personal preference. If you want a softer, more delicate cookie, go for quick cooking oats. If you prefer a hearty, chewy cookie, stick with old fashioned oats.

How do you make cookies more moist?

There are a few different ways to make cookies more moist. One way is to add molasses or honey to the recipe. Another way is to use vegetable shortening instead of butter. You can also double the amount of yolks in the recipe, or use baking powder.

Adding molasses or honey will add more moisture to your cookies. If you’re using a standard-sized cookie recipe, you can add a tablespoon of either one of these ingredients. This will help keep your cookies from drying out and becoming crumbly.

Using vegetable shortening instead of butter will also help make your cookies more moist. This is because vegetable shortening has a higher fat content than butter, which helps it retain moisture better. So if you want moister cookies, try using vegetable shortening instead of butter in your recipes.

Another way to make moister cookies is by doubling the amount of yolks in the recipe. This will add more fat and moisture to the dough, resulting in softer, more tender cookies. Just be sure not to overmix the dough, or else your cookies will be tough and chewy instead of soft and fluffy.

Finally, using baking powder in your cookie recipes will also result in moister cookies. Baking powder helps prevent gluten formation, which can make baked goods dry and crumbly.

What can cause a cookie to be to moist?

There are a few things that can cause a cookie to be too moist. One is using too much butter or oil in the recipe. This can make the cookies spread out too much and make them greasy. Another possibility is not baking the cookies long enough. This can cause them to be doughy and not set up properly. Finally, using too many egg yolks in the recipe can also make cookies too moist. The extra fat in the yolks will keep the cookies from drying out as they bake.

How do we prevent cookies from becoming moist and soggy?

We all know the feeling of opening up a cookie jar, only to find that the cookies have become soft and soggy. It’s a disappointing experience, but there are ways to prevent it from happening. One way is to put a slice of fresh white bread in the container with the cookies. The bread will help absorb any moisture in the air, keeping the cookies nice and crisp. Another tip is to make sure the container is airtight so that no moisture can get in in the first place.