I am an oatmeal fan. Now, I don’t mean in the sense of eating oatmeal all the time for breakfast, but I love oatmeal in baking. It’s so versatile! Need a binder for a burger patty? Oatmeal! Need breakfast? Oatmeal! Need something else to add to your cookies? Oatmeal!
You get the jist. Oatmeal is such an excellent complement to many flavours, but it really can stand up on its own, and I love that. These cookies are celebrating all things classic oatmeal.
I found the original recipe here, and I love it! I mean, a good cookie is a good cookie, and sometimes, oats just need their time to shine as well as chocolate chips, am I right?
Yield: 3 dozen cookies
1 c. butter, at room temperature
1 c. sugar
½ c. brown sugar
2 tsp. vanilla
1 2/3 c. flour
1 tsp. cinnamon
¾ tsp. baking soda
¼ tsp. salt
1/8 tsp. baking powder
1/8 tsp. nutmeg
1½ c. quick cooking oats
Preheat oven to 350°F. Line a sheet tray with parchment paper or Silpat if desired. (I didn’t, and my cookies didn’t stick.)
Cream together the butter, sugar, and brown sugar. Add in the egg and vanilla, and combine well.
In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Add to butter mixture, and mix until flour is combined.
Fold in the oats until thoroughly incorporated.
Using a teaspoon or small scoop, form dough balls and place them on the prepared baking sheet about 1-2 inches apart.
Bake in the preheated oven for 10-12 minutes, until center looks just set. Cool on pan for 5 minutes before transferring to a wire rack to cool completely.