Cookie Recipes: Oatmeal 18 by Recipe Cottage

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	Oatmeal 18

		Oatmeal Cookies 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/8 tsp. ground mace 1 1/3 cups butter 2 cups packed brown sugar 2/3 cups + 2 tbsp. granulated sugar 2 large eggs 1 tbsp. vanilla 3 cups quick-cooking oats Preheat oven to 350 degrees. Generously grease several baking sheets and set aside. Combine flour, baking soda, baking powder, salt, cinnamon, and mace and set aside. Place butter in a large mixing bowl and beat with mixer until lightened. Add brown sugar and 2/3 cup granulated sugar and beat until fluffy and smooth. Beat in eggs and vanilla. Beat in flour mixture. Using a large wooden spoon, stir in oats until thoroughly incorporated. Roll dough pieces into 1 inch balls and place on baking sheets about 3 inches apart. Using the bottom of a glass that has been lightly greased and dipped in remaining 2 tbsp. sugar, flatten balls. I don't flatten too much. Place in oven and bake for 10 to 12 minutes, or until just tinged with brown. Remove from oven and let cookies stand on baking sheets for 3 to 4 minutes. Using a spatula, transfer cookies to wire racks or aluminum foil and let cool. Store in airtight container for up to 10 days. Freeze for longer storage. Makes 45 to 50 2 1/2 inch cookies. Note: Instead of using eggs, I used cinnamon flavored applesauce and the flavor was wonderful.