Description
Grandma’s classic oatmeal cookies invite warm memories of homemade comfort. Hearty rolled oats and sweet cinnamon create irresistible nostalgia, promising delightful moments shared with loved ones who savor simple, delicious pleasures.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 cup unsalted butter, melted & cooled
- 1 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 large eggs
Spices and Seasonings:
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
Leavening Agents:
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Instructions
- Prepare the oven at 350F (175C) and line a baking sheet with parchment paper or silicone mat for optimal non-stick surface.
- Transform oats in a food processor with quick pulses to create a coarse, textured ground mixture without turning into fine powder.
- Combine ground oats with flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl, ensuring thorough integration of dry ingredients.
- Liquify butter in a microwave-safe container, then incorporate white and brown sugars by whisking until smooth. Allow mixture to cool slightly to prevent egg scrambling.
- Integrate eggs individually into the butter-sugar blend, mixing completely between each addition to create a uniform consistency.
- Gently fold dry ingredient mixture into wet ingredients, stirring until complete incorporation creates a cohesive cookie dough.
- Utilize a small cookie scoop to portion dough onto prepared baking sheet, spacing dollops to prevent merging during baking.
- Bake for 7-8 minutes, watching for golden-brown edges indicating perfect doneness.
- Transfer sheet from oven and allow cookies to rest for 5 minutes, enabling them to firm and stabilize before transferring to cooling rack.
Notes
- Grinding oats partially helps maintain a rustic, hearty texture while ensuring the cookies hold together nicely.
- Brown sugar adds deep caramel undertones and keeps the cookies soft and chewy, preventing them from becoming too crisp.
- Use room temperature eggs to ensure smoother batter incorporation and more consistent cookie texture.
- For gluten-free version, swap wheat flour with certified gluten-free oat flour and almond flour blend to maintain similar structure and taste.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 154 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg