Oatmeal Cookies
Try this Oatmeal cookies recipe.
Try this Oatmeal cookies recipe.
- 1 tsp cinnamon
- 2 eggs, beaten
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 3 cups oats (i prefer more chopped than the thick whole o because i think it holds together better)
- 1.5 cups oat flour (or just put these oats into the cuisina
- 3/4 cup sugar (i used evaporated cane juice--the really di
- 1 cup melted unsalted butter (i just melt 2 sticks in mi
- 2.5 tsp vanilla extract
- 3/4-1 cup chopped nuts
- 3/4 cup dark chocolate chips (or dried fruit or whatever...)
- Carbohydrate 4.80118333333333 g
- Cholesterol 860.29 mg
- Fat 193.305936666667 g
- Fiber 1.61823328526815 g
- Protein 13.17783 g
- Saturated Fat 119.628166666667 g
- Serving Size 1 1 (329g)
- Sodium 1432.11566666667 mg
- Sugar 3.18295004806519 g
- Trans Fat 14.4497526666667 g
- Calories 1796 calories
Step-by-step
- Preheat oven to 350 degrees (with convection if possible).
- Whisk all the dry stuff together (except whole oats, nuts and chocolate chips).
- Whisk all the wet stuff together.
- Add wet stuff to dry stuff, and mix with a spoon. Once well mixed, add oats, nuts and chocolate chips, and mix either with spoon or by hand until well mixed.
- Use hands to make balls, and then flatten them a little with your hands--I make really big cookies so I get about 12-15 of them out of the batter, but you might want to make yours smaller. Put them on a baking sheet with a little bit of space in between them. While cooking they won't flatten out or spread much.
- The dough will be a bit sticky and may be a little bit difficult to work with--I just smush them hard into firm balls, and those hold together ok, and then I put them on the cookie sheet and flatten them out. If they are really really crumbly, just try adding a bit less of the whole oats, nuts, and/or chocolate chips.
- Bake for about 10 minutes, maybe a little bit longer depending on your oven. They are done when then are a bit browned on the bottom (sometimes you can see the browning around the edges of some of the cookies).
- They will be crumbly when hot, but if you let them cool down (the freezer can do this pretty quickly if you want to eat them right away), they stick together quite well.
My Go-To Oatmeal Cookies: A Simple Recipe for Busy Lives
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping a semblance of order in our household, finding time for anything beyond the bare essentials often feels impossible. Yet, there's something deeply satisfying about coming home to the comforting aroma of freshly baked cookies. It's a small act of self-care, a way to connect with my family, and a reminder that even in the whirlwind of daily life, there's always room for a little sweetness.
That's why I've perfected this simple oatmeal cookie recipe. It's not fussy, it doesn't require a mountain of exotic ingredients, and it delivers consistently delicious results every single time. The best part? It takes less than an hour from start to finish, allowing me to enjoy the baking process without sacrificing too much precious time.
The Secret to Success (and Speed):
The key to this recipe lies in its simplicity. I use readily available ingredients, most of which I usually have on hand already. No need for specialized flours or obscure extracts; just good old-fashioned oats, butter, sugar, and a touch of spice. This also minimizes prep time – no need to measure out a dozen different ingredients. I've also experimented with the ratios and consistency to achieve a perfectly chewy, not-too-sweet cookie, without extensive baking or chilling.
Ingredient Notes: I prefer using a blend of rolled oats and oat flour for optimal texture. The rolled oats provide that characteristic chewy bite, while the oat flour adds a lightness that prevents the cookies from becoming too dense. I use evaporated cane juice for a touch of natural sweetness, but you can easily substitute regular granulated sugar. Feel free to personalize your cookies by adding nuts, chocolate chips, dried cranberries – whatever suits your fancy!
More than just a cookie:
Beyond the ease and deliciousness, baking these cookies has become a treasured ritual. It's a chance to unwind, de-stress, and momentarily escape the demands of my busy schedule. The rhythmic mixing, the satisfying aroma filling my kitchen, and the warm, gooey cookies emerging from the oven – it's a sensory experience that helps me reconnect with myself and find a little peace amidst the chaos. Even my kids are getting involved, learning to measure, stir, and ultimately sharing in the joy of creating something delicious together.
Tips for Baking Perfection:
Baking Time: Oven temperatures vary, so keep an eye on your cookies. They're done when the edges are lightly golden brown and the centers are still slightly soft. Overbaking can result in dry, brittle cookies. Letting them cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set.
Storage: Store your cookies in an airtight container at room temperature for up to a week. They also freeze beautifully, allowing you to enjoy fresh-baked goodness long after you've made your batch.
This isn't just a recipe; it's a lifeline in my hectic world. It's a reminder that even amidst the busyness, there's always room for a little joy, a little sweetness, and a whole lot of love – all baked into one delicious oatmeal cookie. Enjoy!
