Big Oatmeal Cinnamon Cookies

From:Jody Rutherfurd
Yield:About 20 cookies
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 cups old fashioned rolled oats such as Quaker

Preheat oven to 375 and grease 2 large baking sheets.

In small bowl whisk together flour, baking soda, salt, baking powder and cinnamon.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition, and blend in flour mixture and oats until just combined.

Drop heaping 2 tablespoons of dough about 3" apart onto sheets. Bake cookies in batches if necessary in upper and lower thirds of oven, switching positions of sheets half way through baking, about 12 minutes total, or until golden brown. Cool cookies on sheets on racks 5 minutes, and transfer to racks to cool completely.

Cookies keep in airtight containers at room temperature five days.