Fabulous Oatmeal Cookies
"I came up with this recipe for chewy, delicious, spiced oatmeal cookies. If you prefer a crisp cookie, bake them for about two minutes longer."
- Ready In:
- 18mins
- Ingredients:
- 15
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons ground cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄2 teaspoon clove
- 3 cups quick-cooking oats
- 1⁄2 cup semi-sweet chocolate chips (optional)
- 1⁄4 cup sugar, set aside
directions
- 1. In a medium bowl cream together butter, white sugar and brown sugar.
- 2. Beat in eggs, one at a time.
- 3. Add Vanilla.
- 4. Combine flour, baking soda, salt, and spices.
- 5. Mix in oats. If using electric mixer, stir in by hand.
- 6. Stir in chocolate chips. You can substitute raisins, or add them in with the chocolate chips.
- 7. Cover dough and chill for about an hour.
- 8. Preheat oven to 375ºF.
- 9. Grease cookie sheets.
- 10. Roll the dough into walnut sized balls and roll in sugar. Place balls of dough about two inches apart. If you want a crisper cookie, press the cookie a little bit flat.
- 11. Bake cookies for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Reviews
-
I did make the whole batch, but before rolling the dough into little balls before baking, I divided the dough in half & added both chocolate chips AND raisins to half of the dough, leaving the other half deliciously plain! Me, sometimes I like a nice plain treat, & other times I enjoy a full blast of sweetness! I also didn't flatten them much, & that made for some wonderfully chewy, great tasting cookies! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
I absolutely love baking and cooking! I'm a pastry chef. I love experimenting and tweaking recipes to make them even better! Since I live in Colorado, most of my recipes are adjusted for high altitude. I know a lot of people who have bad allergies to things, and so I have to tweak recipes so that they can eat them.
