Description
These classic oatmeal cookies are the perfect balance of soft, chewy texture with a hint of warm spices like cinnamon and nutmeg. With a slight crunch from partially ground oats, these cookies are perfect for any occasion!
Ingredients
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2 cups old-fashioned oats
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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1 teaspoon salt
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1 cup unsalted butter, melted & cooled
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1 cup granulated white sugar
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½ cup light brown sugar
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2 large eggs
Instructions
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Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone liner. Set aside.
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Add the oats to a food processor and pulse until partially ground (do not turn into powder; you want some texture). Pour into a large bowl.
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Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the ground oats. Mix well and set aside.
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In a microwave-safe bowl, melt the butter. Once melted, add the white and brown sugar, whisking together. Let cool slightly.
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Add the eggs one at a time, mixing well between each addition.
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Pour the dry ingredients into the wet ingredients and stir until fully combined.
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Use a small cookie scoop (about 2 teaspoons) to drop 9 dough balls onto the prepared cookie sheets, ensuring they are not overcrowded.
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Bake for 7-8 minutes, or until the edges are golden brown.
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Remove from the oven and let cool on the pan for 5 minutes.
Notes
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You can freeze the dough for up to 3 months. When ready to bake, simply place on a baking sheet and bake from frozen for an extra minute or two.
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Store cookies in an airtight container at room temperature for up to one week for the best texture.
Nutrition
- Serving Size: 1 cookie (approx. 1.5 inches in diameter)
- Calories: 140
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg