Oatmeal cookies are one of those recipes we all love. These are the type of cookies that make us feel at home, because the oats flavor is comforting.
My maternal grandma used to make and cook lots of recipes that were hers, because she would make them very often and always turned out great. One of those was chicken soup, flourless mexican corn bread, which is now actually one of the most visited recipes in our blog. Another of those recipes is coricos, which are small cookies made with vegetable shortening and corn meal, that are typical from the noth of Mexico, and of course tamales also.
She would almost all the time male corn tamales, and sometimes meat tamales. But my favorites were corn tamales. They were the best tamales ever. Not even my mom makes them as good. We sometimes make tamales ourselves, but here in the blog we only have the pineapple tamales recipe, which are sweet tamales, in case you want to make them.
I say all this because our interest in cooking comes from our grandma and our mom, and the recipes we grew up with, are, mainly, traditional mexican recipes. After that, of course, our mom would make different things, she likes making apple pie, lemon pie, mexican cheesecake, vanilla cake with meringue, etc. But oatmeal cookies were never a part of that for some reason. They were something we later tried and them fell in love with, because they are so comforting.
They are soft and chewy, and taste a lot lo oats. They melt in your mouth, which is the best part about them.
If you like the recipe, you have to see our gingerbread cookies.
- 1 C (4.6 oz) (130 gr) all purpouse flour , sifted
- 1/2 tsp (0.12 oz) (3.5 gr) cinnamon ground
- 1/2 tsp (0.12 oz) (3.5 gr) baking soda
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 1/2 C (3.95 oz) (112 gr) unsalted butter at room temperature
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 1/4 C (1.76 oz) (50 gr) granulated white sugar
- 1 egg , big
- 1/2 tbsp (0.25 fl oz) (7.5 ml) molasses
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 1/2 C (4.58 oz) (130 gr) rolled oats
Preheat the oven to 375º F (180º C). Line two baking sheets of about 17 x 13 inches (45 x 33cm) with parchment paper.
In a medium size bowl, combine the flour along with the cinnamon, baking soda and salt.
In a different big bowl, using an electric mixer, beat the butter and two types of sugar for 3 minutes until the mixture is lighter in color and turn fluffy.
Beat in the egg, molasses and vanilla extract. Beat for 1 more minute until fyully integrated.
Add in the flour and beat only 30 more seconds until you get a smooth mixture.
Lastly, stir in the rolled oats until everything´s well combined.
Using a spoon, forms small balls of about 1.18 inches (3 cm) in diameter (1.40 oz -40 gr- each). It can be done measuring 1 1/2 tbsp. You should get about 18 cookie balls.
Put the cookie balls on the baking sheets separated by 2 inches (5 cm) between each other so they do not stick when baking.
Bake for 12 to 14 minutes until slightly golden brown, when the center still looks as if it were raw (this is because they should be still soft).
Take out of the oven and let them cool down on a cooling rack for at least 5 minutes before eating.