Perfect Oatmeal Cookies
User Reviews
5
Perfect Oatmeal Cookies
Description
The Perfect Oatmeal Cookies recipe uses a blend of all-purpose flour, baking powder, salt, cinnamon, and nutmeg to flavor a dough enriched by softened unsalted butter and both light brown and granulated sugars. Rolled oats provide a hearty texture and chewiness. Eggs bind the dough together, and after mixing, the dough is rolled into tablespoon-sized balls and slightly flattened before baking. Baking at 350°F for 13 to 15 minutes cooks the cookies until the edges turn golden while leaving the centers soft, which firm up upon cooling.
The spices offer a warming note without overwhelming the oats’ natural flavor, creating an inviting cookie that pairs well with tea or coffee. The combination of sugars and butter balances moisture and crispness. These cookies store well in an airtight container at room temperature for a few days and freeze well when baked, making them good for advance preparation.
Variations include adding raisins or nuts, though the original recipe focuses on the simple spiced oatmeal base. The dough can be chilled before baking if desired, which may help control spreading. This straightforward approach results in a dependable oatmeal cookie suitable for many occasions.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp table salt
- ½ tsp baking powder
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- 16 TB butter softened, unsalted
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 3 cups rolled oats old fashioned
Instructions
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
- In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.
- Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats just until combined.
- Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze baked cookies in an airtight container for up to 1 month; thaw before serving.
- Unbaked dough can be wrapped airtight and chilled in the refrigerator for up to 1 week; allow it to warm slightly before scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 67mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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