I haven’t made oatmeal cookies in over a year. Probably more like two years or more. I’m not sure why exactly. I’m trying to get back into the habit of baking at home more often.
Recently I decided to make a batch of oatmeal cookies as I had a giant bag of quick oats to use up. We had picked up the bag for 99 cents on one of our trips to the Mennonite grocery outlet.
I’m not a big fan of oatmeal cookies other than the ones I make. I like a real simple oatmeal cookie. Most store bought oatmeal cookies have raisins and cinnamon and other grossness in them — sometimes they even have nuts…shudder. I end up modifying the recipe I use and leaving out the raisins, half the sugar, the cinnamon/nutmeg AND the Vanilla. But I do add in chocolate chips.
I use the Quaker Oats Recipe for Quaker’s Best Oatmeal Cookies
(below is the unmodified version)
- 1-1/4 cups (2-1/2 sticks) margarine or butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground nutmeg
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
You may notice that the cookies on the photo are LOADED with chocolate chips. This was a mistake. I had half a big bag of chocolate chips to use up so I just dumped them in — big mistake. I didn’t realize quite how big the bag was. Still good but the cookies were mostly chocolate chips with a little oatmeal holding them together.