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spiced oatmeal cookies

Baking // 24 servings

  • 113g butter, softened

  • ½ cup packed brown sugar

  • 2 tablespoons sugar

  • 1 large egg

  • 1 ½ teaspoons vanilla essence

  • 2 teaspoons cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 ¾ cup rolled oats

  • ⅔ cup plain flour

  • Optional add in - such as chocolate chips, or raisins (Add as much as feels right)

Preheat the oven to 160 degrees C. Line two cookie sheets with parchment paper, or lightly grease them.

In a medium mixing bowl, combine the butter, brown sugar and sugar. Beat them together until they are fully incorporated and lighter in color.

Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.

Lastly, add the oats and flour and mix together. Scrape the sides and bottom of the bowl with a spatula, and make sure it’s evenly blended. Add add ins if using and mix through.

With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.

Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.

Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.