Kasey A’s Oatmeal Cinnamon Cookies, modified from Taste of Home Cookbook
(225 mL) 1 cup butter, softened
(225 mL)1 cup sugar
(225 mL)1 cup packed brown sugar
(5 mL)1 tsp vanilla extract
(343 mL)1 -1/2 cups all purpose flour
(5 mL)1 tsp baking soda
(5 mL)1 tsp ground cinnamon
(2 mL)1/2 tsp baking powder
(2 mL)1/2 tsp salt
(675 mL)3 cups quick-cooking oats
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Combine the flour, baking soda, cinnamon, baking powder, and salt;gradually add to creamed mixture and mix well.
Stir in oats.
Shape into 1-1/2 inch balls.
Place 2 inches apart on ungreased baking sheets.
Bake at 180° c(350°) for 10-12 minutes or until golden brown.
Cool for 1 minute before removing to wire racks.
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I got this recipe from a cookbook from a store and I decided one day to try it and it has been my family’s favorite type of cookie we have ever tried. The best part about it is it makes a lot of cookies! CHEMISTRY INFORMATION: The pure substances are baking soda, salt, sugar. The Homogeneous mixture is baking powder, flour, butter, and cinnamon. The Heterogeneous mixtures are vanilla,oats, eggs, brown sugar and the dry ingredients before it goes into the liquid mixture. The physical change is the butter getting softened when you put it in the microwave, and the batter becoming fluffy when getting mixed. Chemical changes are the cookies puffing up and the color change when baking in the oven.
Submitted by: "Kasey A."