Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr 5 mins
Total Time:: 1 hr 30 mins
Servings::24
Yield::24 cookies
Ingredients
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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
nonstick cooking spray with flour
2 tablespoons water
2 tablespoons white sugar, or as needed
Directions
Gather all ingredients.
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Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.
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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.
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Beat in eggs, one at a time, then mix in vanilla.
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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.
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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. Roll chilled dough into walnut-sized 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.
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Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through.
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Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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