Oatmeal Cookies

Grant had been asking for oatmeal cookies lately, so I decided to find a recipe and try them out. The original recipe doesn't call for any additional items, but I decided to split the dough after it was all mixed up and then added raisins to one half and dried cranberries and white chocolate chips to the other half. The recipe suggests adding 1 cup of fruit or nuts to the whole batch, so I added 1/2 cup of raisins and then 1/4 cup dried cranberries and 1/4 cup white chocolate chips. Do as much as you want based on your tastes. These turned out really yummy and made quite a bit of cookies.

Soft Oatmeal Cookies
(Source: Allrecipes.com)

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
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

DIRECTIONS
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 (I used my cookie dough scoop instead), 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.