By: Andrew Mills
Staff Writer
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
- nonstick cooking spray with flour
- 2 tablespoons water
- 2 tablespoons white sugar, or as needed
Directions:
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.