Ava’s Brown Sugar Cinnamon Oatmeal Cookies
It’s mid-January and everyone is getting back to school and back to business. I love the energy around the new year when most people are newly committed to their exercise classes and workouts and wanting to eat better. In our family we weren’t quite ready to put the oven mitts away. Aunt Cici’s birthday was a good excuse to bake. Ava woke up with cookies on the brain. The rain was coming down hard and it seemed like a good idea to me as it doesn’t take much arm twisting to get me in the mood for cookies. Ava is a vanilla and cinnamon kind of gal, often resorting to snickerdoodles when baking. Today we decided on oatmeal. We looked up a trusted blogger, The Pioneer Woman, then added Ava’s iconic cinnamon, played with the ratios of sugar a bit, and made a pretty darned good version of our own. Crispy on the outside, soft and chewy on the inside, satisfying buttery oatmeal taste with a hint of cinnamon…mmm, mmm, good!
We are taking it slow with wrapping up the holidays all around this year. The girls have a late break and are still home part of next week. Our tree and lights are still up…what’s the rush? My hubby, master goal and resolution maker, shared with me that his only goal this year is to “slow down”. I’m right there with him and I’m in no hurry to stop making warm and cozy cookies 😉. If you are new to the site or to Kurbo it’s important to know that Kurbo is not a diet and it’s not about feeling restricted. When we are mindful of our food choices the majority of the time, it is possible to ‘have your cookie and eat it too’. The roller coaster ride of binge eating, guilt, then dieting and restriction never works. Being mindful means adding healthy green lights all week long and saving up red lights for our favorite treats. Make those cookies, have a few, and share the rest.
This recipe was adapted from The Pioneer Woman’s Brown Sugar Oatmeal Cookies. Hope you have room for a little more indulgence in your life, slow down, and give these cookies a try. They are crispy on the outside, chewy and delicious on the inside, buttery, oat-y and oh so delish! If you like your cookies extra crispy simply cook them a bit longer until they become more golden and brown on the edges. Oh heaven these are really good!!
- 1 cup salted butter, softened (leave out, never melt!)
- 1¾ cups brown sugar
- ¼ cup white sugar
- 2½ teaspoons pure vanilla extract
- 2 whole eggs
- 1½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups old fashioned oats
- Preheat oven to 350 degrees F
- Beat together butter and sugars until creamy and fluffy
- Beat in the vanilla
- Scrape the sides with a rubber spatula
- Add eggs one at a time careful not to over mix
- Combine the dry ingredients including the cinnamon in a separate bowl until well blended
- Add dry ingredients to creamed mixture in 2 to 3 batches, mixing until combined evenly
- Carefully fold in the oats and stir
- Use two spoons to drop dough onto parchment lined baking sheet (dough is sticky - use extra spoon to plop onto tray)
- Space cookies a couple inches apart, cookies spread while baking
- Bake for 12-13 minutes or until edges are browned
- If you prefer a crispier cookie simply bake longer
- Let the cookies cool slightly on the pan, then gently transfer to a cooling rack
For more cookie inspiration see recipes for soft Cut Out Sugar Cookies, Diane’s Blackstrap Molasses Gingerbread Cookies, and Baba’s Melt in Your Mouth Peanut Butter Cookies. If you missed last week’s post we even have a cookie recipe for the canines in your life – Love My Pup Peanut Butter Dog Treats!