Oatmeal cookies are anything but bland. Warm, cozy combination flavors of cinnamon, nutmeg, and all spice will keep you reaching for another one.
I love chocolate, raisin, and/or nuts for extra fun in these. I always believe if it isn’t chocolate it isn’t dessert! I am kidding….kind of….
You can use dried cranberries, M&M’s, caramels, anything! This recipe is a canvas for your personalized flavor! I also added photos of the same recipe in a muffin tin! Same recipe, around 15 minutes to bake and then allow 5-8 minutes to cool. Spray pan before hand and to invert, you place your sheet pan over the top of the tin then flip. I love this better because it gives a flat surface for them to cool verses the cooling rack.
These will be thin *allow to cool on pan completely!*
A busy life calls for a quick and easy recipe. I always keep 2 sticks of butter at room temperature, or just take out 2 sticks the day before to all it to naturally soften.
Once I tried to speed that process up and I ended spending an hour cleaning my oven. Don’t even ask!
Comment below after recipe once you have whipped up your batch! We all want to hear about how soft and delicious they were!
Oatmeal Cookies
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash of All-Spice
- 14 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 1 cup granulated sugar
- 1 eggs, beaten
- 1 teaspoon vanilla extract
- 2 1/2cup rolled oats
- 1/2 cup raisins (optional)
- 1/2 cup Ghirardelli semi-sweet chocolate chips (optional, as you see pictured)
Directions
- In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and all spice.
- In a standing mixer, fitted with the whisk, or using a hand mixer, cream butter and sugars together.
- Add eggs and vanilla.
- In 3 batches, add the flour mixture to the wet. Fold to combine.
- Fold in oats raisins and/or chocolate chips.
- Pre-heat oven to 350 degrees F. Line baking sheet with parchment paper.
- Roll in 1-1/2 inch balls. Gently flatten the center. 6 cookies in a batch worked well for me.
- Bake 12-15 minutes.
- Remove, let cookies rest on baking sheet for 5 minutes. The residual heat will continue to help bake the cookie.
- Carefully remove and place on servings platter or cake stand. Sprinkle with sea salt if desired.
- Pour a cup of milk and enjoy warm or room temperature!
- For the cups you see in picture, place chilled dough in each cup, bake 14-15 minutes.
