Cinnamon Sugar Old-School Oatmeal Cookies from Jessie Sheehan

I think it is fair to say that we are all in full-swing holiday cookie making (and/or eating) mode. I take part in both the eating and making in equal measure. This season is particularly special, as I am having a lot of fun making “cookie” boxes that are filled with some of the fun, vintage confections from my upcoming book, The Vintage Baker (available for pre-order now on Amazon!). For instance, I recently prepared boxes filled with Kix peanut butter marshmallow “trees,” salt and pepper caramels, red hots cinnamon popcorn, and fig pin cushions (aka Fig Newtons) – all treats from my book. Here is a pic of the boxes, mid-packing, that I posted on Instagram. But I digress, really what I want to tell you, is that these cinnamon-sugar old school oatmeal cookies are an extra special addition to any holiday cookie box or platter. Truth be told, I am not a HUGE oatmeal cookie fan, being more of a chocolate chip girl, at heart. However, these cookies: chewy, a little salty, coupled with a sweet caramel-y vibe, and covered in a crunchy cinnamon-sugar coating, have converted me. And on the off chance you need converting too, I am confident these cookies will do the trick.

To take a peek at the original blog post for my cinnamon-sugar old school oatmeal cookies, and to peruse my collection of original recipes, click here.

 


 

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3 cups quick cooking oats
  • 1 tsp table salt
  • 1 tsp baking soda
  • 1 cup, 2 sticks, salted butter, melted and cooled slightly
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 yolk
  • 1 Tbsp pure vanilla extract

FOR THE CINNAMON SUGAR COATING

  • 6 Tbsp granulated sugar
  • 3/4 tsp ground cinnamon

 

 INSTRUCTIONS

Place the flour, oats, salt, and soda in a large bowl and whisk to combine. Set aside.

Place the melted butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium to medium-high speed until thick and glossy, about 3 to 5 minutes.

Add the egg, yolk, and vanilla, and on low speed, beat til combined. Add the dry ingredients and on low speed again, beat just until combined. Remove the bowl from the mixer when there are still streaks of dry flour and oats. Continue mixing by and with a rubber spatula.

Place the bowl in the refrigerator for at least an hour, until the dough is easily scoopable.

Place the cinnamon and sugar for the coating in a small bowl and whisk to combine.

Using a 1 1/2 tablespoon cookie scoop, or measuring spoons, scoop the dough into balls, rolling each one in the coating. Place on a baking sheet, covered in parchment paper, and place in the refrigerator for 24, but up to 72 hours.

When ready to bake off the cookies, preheat the oven to 350 degrees. Place 12 balls on a parchment lined baking sheet, and bake for 10 minutes, rotating at the halfway point. Serve the cookies warm with ice-cold milk, or cool the cookies completely and serve sandwiched around a small scoop of cinnamon or vanilla ice cream.

 

 

 

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