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Oatmeal Cookies
This old-time favorite cookie is a classic, and I know you’ll love it when you give it a try! This cookie recipe will satisfy your cravings because they are soft and chewy morsels perfectly spiced, dotted with juicy dried fruit or chocolate and crunchy walnuts! Grab a mixing bowl and start measuring out old fashioned rolled oats, warm spices, plump raisins (optional), and plenty of butter and brown sugar!
Prep Time: 15 minutes
Refrigeration Time: ½ hour
Cook TIme: 12 – 14 minutes
Yields: 30 – 35; 1 1/2 -inch cookies
Ingredients
- 1 ¾ cups all-purpose flour, spoon and level
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 ½ teaspoon pure vanilla extract
- 3 cups rolled old fashioned oats
- ¾ cup raisins, dried cranberries, and/or chocolate chips, optional
- ½ cup chopped walnuts, optional
Directions
Line baking sheets with parchment paper or silicone slip pat baking mats.
In a mixing bowl whisk together flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until thoroughly incorporated, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla extract together until light and fluffy, about 3 minutes. Mix in one egg, then blend in the second egg.
Add flour mixture to the butter-sugar mixture. Mix on low speed until the dough starts to come together then carefully mix together oats, and if desire, raisins, cranberries, chocolate chips, and walnuts until evenly dispersed.
Scoop dough out and shape into 1 ½-inch balls, transfer to the prepared baking sheet leaving 1-inch spaces between cookies, and then gently press cookies into a disk. Refrigerate for a ½ hour, or until chilled and firm to touch.
Meanwhile, heat oven to 350°F, clean up the kitchen, and make tea or pour yourself a big glass of milk.
Bake cookies in the preheated oven until golden brown on edges and nearly set (center should look under-baked), about 13 – 16 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
Enjoy with hot tea or milk!
Store in an airtight container at room temperature.
