Recipe for oatmeal cookies

We all love a little sweet treat but sometimes want a healthier version to avoid a sugar rush. These oatmeal cookies are perfectly flavoured and lightly spiced with just a touch of cinnamon. They’re soft, chewy, and easily customisable. Keep them on hand for after-school snacking or make a batch for a holiday cookie exchange.

INGREDIENTS:

*2 cups all-purpose flour

*1 ½ teaspoons ground cinnamon

*1 teaspoon baking soda *1 teaspoon salt

*1 cup unsalted butter, softened *1 cup white sugar

*1 cup packed brown sugar *2 large eggs

*1 teaspoon vanilla extract *3 cups quick cooking oats *Non-stick cooking spray with flour

*2 tablespoons water *2 tablespoons of white sugar.

**** Nutrition benefits.

Per Serving: 218 calories; protein 3g; carbohydrates 32.3g; fat 8.8g; cholesterol 35.8mg; sodium 213.1mg.

Below is the step-by-step direction for making the cookies.

1. Make the dough: Whisk the dry ingredients in a medium bowl. In a separate bowl, beat the butter and sugar. Beat in the eggs and vanilla. Add the dry mixture to the wet mixture, then stir in the oats. Cover and chill for at least one hour (this step is important to prevent spreading!).

2. Roll the cookies: Roll the chilled dough into balls and place the balls on baking sheets. Dip a fork in water, then in sugar. Use the fork to flatten each dough ball.

3. Bake the cookies: Bake in the preheated oven until the edges are golden brown and the centers are nearly set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

4. Optional mix-ins: Raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut. Allow the oatmeal cookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days.

DIRECTIONS:

1. Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.

2. Beat butter, 1 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla.

3. Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.

4. When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray two cookie sheets with floured cooking spray. Place water in a small bowl and 2 tablespoons sugar in another small bowl.

5. Roll chilled dough into walnutsized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary.

6. Bake in preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. *Preparation time: 15 minutes *Cooking time: 10 minutes *Additional time: 1 hour 5 minutes

*Total time: 1 hour 30 mins *Serves: 24 cookies*