It’s about time I share another classic cookie recipe 🙂 especially since I’ve been straying away from making a classic recipe and making tweaked versions instead; just like these brown butter Snickerdoodles. Have you made them yet? soo good! 😀
Today’s recipe is one of my faves. I absolutely love anything with oats and am always looking for different ways to incorporate it into my baking. It’s especially delicious using it in cookies, hello most amazing cookie ever and can be paired with pretty much anything.
I previously shared an oatmeal cookie recipe but that’s a chewy oatmeal cookie and this recipe is a classic soft version. I bumped up the oats in today’s recipe so the oat-y flavour is ALOT more pronounced than my previous version. The addition of cinnamon and honey is a must because it really gives a wonderful depth of flavour so I highly recommend not leaving either one out.
I used the standard creaming method here using softened butter instead of melted butter because although I love an extra chewy cookie, which is what melted butter does in cookies, I was going for a nice and soft texture; crispy around the edges, super tender centres and that’s exactly what these are. Especially with the large amount of oats, there’s enough chewy-ness as is 😉
I used a mix of raisins and dried cranberries, just quickly soak them in some warm water for a few minutes before tossing them into the cookie dough, this helps make them plump and juicy, then chill the dough for a short while before baking away.
I love these cookies so much and although I tend to use this recipe whenever I’m making a simple, plain oatmeal cookie, today’s recipe is a fantastic base for oatmeal cookie add ins like raisins, berries, chocolate chips or even peanut butter and M&Ms 😉
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