Oatmeal Cookies

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There are dozens of recipes for oatmeal cookies.  I have one that’s my stand-by for making chocolate chip cookies that I wrote about earlier when I used Reese’s Pieces instead of chocolate chips.  However, this recipe is the one I use when I just want a plain cookie. I imagine these would work for chocolate chippers, too, but I think they are best when  you just want an oatmeal cookie with no additions.  They are more like a sugar cookie, in fact, but both lighter and chewier.

If you make this recipe with butter, then be sure that it is room temperature.  This does not mean “warm it up in the microwave” or “leave it out overnight.” It shouldn’t be skwooshy soft.  Instead, leave on your countertop for about an hour, after which you can leave an indentation with a firm thumb press, but it will still be fairly hard.  If the butter is too soft, you won’t get a fluffy texture when you cream the sugars and butter together.

While you can use parchment paper on your cookie sheets, I highly recommend silicone baking mats. 

I’m not quite sure where I first found this recipe.  There’s a version in the cookbook linked above, but I think I found it earlier elsewhere.  Anyway, here’s the recipe.  It makes  roughly three dozen cookies.

Oatmeal Cookies

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Prep Time 15 minutes
Cook Time 45 minutes
Course Snack

Ingredients
  

Cookie Dough

  • 1 C Crisco Butter flavored, or 1 C room temperature butter
  • 1 C Brown sugar
  • 3/4 C Granulated sugar
  • 2 TSP vanilla extract
  • 2 C flour
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 2 TSP cinnamon
  • 1 TSP nutmeg
  • 3 C rolled oats

Sugar coating

  • 1/3 C granulated sugar

Instructions
 

  • Preheat oven to 375 degrees
  • cream together butter, brown sugar, and granulated sugar until fluffy–about 3 minutes.
  • Mix in eggs one at a time, mixing well after each addition
  • Stir in vanilla extract
  • whisk together remaining drying ingredients except for the oats in separate mixing bowl. Add in 1/3 increments to sugar/butter/egg mixture, mixing at medium-to-low speed after each addition.
  • Stir the oats one cup at a time into the dough. Use a wooden spoon rather than your mixer to maintain the integrity of oat flakes.
  • Place the 1/3 C granulated sugar for the coating in a small bowl. Form the dough into 1.5-2" balls, roll the balls in the sugar, and place on parchment or silicon lined cookie sheet.
  • Gently press each cookie down with a fork.
  • Bake for 8-10 minutes. Cool on the cookie sheet for at least 5 minutes after you remove them from the oven.

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