Fresh from the Oven - Homemade Oatmeal Cookies (that stay chewy!)

I've mentioned a couple of times that we have had house guests this past month, while they go through a relocation across the country with their job.  Although many of our regular low carb, sugar free or keto recipes work perfectly for everyone, there are times that I've made things with pasta or more carbs than we usually have, or even in this case, I made cookies the good, old fashioned, grandma way.  I found that when I made these with the natural sweeteners instead of brown sugar and white sugar, they puffed up too much and they got hard, while made with brown sugar and white sugar, they stayed flat and chewy, which was more preferable. 

As a matter of fact, these are still chewy and perfect 3 days later... although they are almost gone now.  But don't over bake them!  The oatmeal and brown sugar keep them pretty chewy and perfect but if you over bake them to death, they'll be hard no matter how hard the oatmeal and brown sugar try to save you.  There is no coming back from an over baked cookie.  If your oven is preheated completely, then about 11 minutes is right.  But 10-12 is what to aim for and watch for.  All ovens and the cookie sheet you bake them on make a difference!

Homemade Chewy Oatmeal Cookies

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
3 cups oatmeal - the quick cook style

Cream the butter and sugars.  Add the eggs and vanilla.  Add the dry ingredients and mix well.  Shape into balls or use a scoop about 1 1/2 inch size and bake at 350 for 10-12 minutes.  Use an ungreased cookie sheet or bake on parchment.  Let cool on the baking sheet for a minute or two before removing to a wire rack to cool completely (so they don't fall apart on you). 

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