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Author Notes: I sometimes find recipes by googling "Best _____ Recipe Ever." I wanted to find a great oatmeal cookie recipe and I found one my family really liked. So I started tweaking it over the successive batches and came up with these. In my book, you can never have enough cinnamon . . . —Sadassa_Ulna
Makes 30 or so small cookies
- 1/2 cup butter, out of fridge for 20 min.
- 1/4 cup cold-pressed palm oil*
- 3/4 cup brown sugar
- 1 cup white sugar
- 2 eggs, well beaten*
- 1 tablespoon vanilla extract
- 1-3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons Ceylon cinnamon**
- 3 cups quick rolled oats (or old-fashioned rolled, but not instant)
- Preheat oven to 350 degrees.
- Sift flour into a medium bowl with salt, baking, and cinnamon.
- Cream butter with sugars in a large bowl until fluffy, add eggs and vanilla.
- Add flour mixture; mix until thoroughly incorporated. Add oats.
- Drop by teaspoon onto parchment-lined (or greased) cookie sheet.
- Bake 10 minutes, rotating sheets and switching racks at the midpoint.
- * My mother always made oatmeal cooking with criso to make them extra crunchy. I like to think that cold-pressed, unrefined, organic (yadda yadda) shortening is healthier, but crisco shortening will work. Or use a total of 3/4 cup butter and omit the shortening.
- ** If using sweeter Vietnamese cinnamon than perhaps cut it to 1-1/2 tsp.