Today’s recipe is for oatmeal macaroons. It’s an old family recipe and indeed I think this is more like an “olden days” cookie recipe. The cookies are thin and flat yet chewy as well as lacy—a very unique texture combination. Brown sugar is the main flavoring that gives the cookies a light carmel flavor.
These cookies pair wonderfully with ice cream. I made my ice cream cookie sandwich with vanilla bean ice cream and my brother made one with double strawberry ice cream. Just about any flavor will work though because the cookies are not overpowering in flavor.
I’m not positive why these cookies are called macaroons. The cookies have no coconut in them and they aren’t a “tea cookie.” But after all, what’s in a name?
- 1 cup Land O' Lakes® butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 2/3 cups flour
- 1 teaspoon cinnamon
- 2 1/2 cups oatmeal
- Cream softened butter, granulated sugar, brown sugar, eggs, and vanilla until frothy.
- Combine flour, soda, and cinnamon. Add to butter mixture. Stir. Then stir in oatmeal last.
- Drop by teaspoon on cookie sheet about two inches apart. Bake at 350 degrees for 11-14 minutes until set and "cloudy" not raw looking. Taste to make sure done! They are a bit tricky the way real macaroons are but they are worth trying!