Today we have a good excuse to bite into a warm, ooey, gooey oatmeal cookie. National Oatmeal Cookie day is celebrated on April 30 as it has been for many years.
Oatmeal cookies came into play during the 1800s, after oatmeal cakes were created to feed hungry soldiers, supplying a quick boost of energy during battle. The first oatmeal cookie recipe dates back to 1896, by Fannie Merrit Farmer.
Oatmeal cookies are healthier than other cookies and are considered a health food because of their high iron and fiber content. In the early 1900s, the cookie became even more popular when Quaker Oatmeal began placing an oatmeal cookie recipe on the side of their containers.
Make up a batch of oatmeal cookies to celebrate the beautiful oatmeal cookie with this basic recipe:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
(Recipe by Bittersweet1 on Allrecipes.com)