Cinnamon Oatmeal Cookies

#30

If you want an oatmeal cookie without the extra touches, such as raisins, cranberries, etc...this is the recipe for you.  A simple, delicious oatmeal cookie with a touch of cinnamon.

A winner!

(photo and recipe courtesy of LifesLittleSweets)

INGREDIENTS

• 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground Saigon cinnamon (or more, if you prefer)
• 1/2 teaspoon salt
• 3 cups old-fashioned oats

INSTRUCTIONS

1. Note: All the ingredients, including the eggs, should be at room temperature before starting this recipe. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter (it shouldn't be hot, just room temperature), brown sugar, granulated sugar on medium speed until creamy.
2. In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Mix well.
3. Add combined dry ingredients incrementally to creamed butter mixture, mix well.
4. Add 2 eggs and vanilla and mix well. Add oats and mix well.
5. Using a medium cookie scoop, scoop dough balls onto two parchment lined cookie sheets or silpat-lined cookies sheets. *Using the OXO cookie scoop, I get about 31-41 cookies, depending how generously I am scooping. Bake 8-10 minutes, or until lightly browned.
6. Cool for 1 minute on the cookie sheets, then remove to wire rack to cool completely. Store in an airtight container - if there are any left to store!

NOTES

• These cookies also have a gluten-free option for all my gluten-free friends out there. Just use Bob's Red Mill 1 to 1 Gluten Free Flour (I link to it in the recipe card below) and you have a great Gluten-Free Cinnamon Oatmeal Cookie!

MY FINAL PRODUCT

Gooey Chocolate Peanut Butter Cake Cookie

#29

This cookie is a cross between a cookie and a cake.  

I love a cookie recipe that uses a boxed cake mix as an ingredient!

Enjoy!

(photo and recipe courtesy of HealthyLittlePeach)

INGREDIENTS 1 box  chocolate cake mix 1 stick  unsalted butter softened 1 8 oz package cream cheese 1/2 cup peanut butter baking chips 1 tbsp peanut butter 1/2 tsp salt 1 1/2 tsp vanilla 1 large egg powdered sugar for rolling cookies in

INSTRUCTIONS

1. Beat the butter, vanilla, egg, peanut butter and cream cheese until fluffy.
2. Pour the chocolate cake mix and peanut butter chips into the butter mixture and combine. 
3. Roll into balls and dip in a bowl of powdered sugar. You can roll them into big balls to make 12 large cookies or smaller balls to make 24 small cookies. 
4. Bake at 350 for 10-12 minutes. Once cool, sift with additional powdered sugar.

   
   

                                          

    My Final Product