Cookies are my passion…of course we already know this, but honestly I would take a cookie over any dessert any day. In fact, I could just eat cookies and be completely content. Especially if that cookie diet consisted of these fall oatmeal cookies.
Oatmeal cookies often get a bad rap. They are left out of many of the cookie trays in lieu of decadent chocolate and triple peanut butter (peanut butter peanut cookies with peanut frosting – yes they do exist) delights. I think because they are often associated with a healthier cookie that contains raisins and a texture that puts people off. But I think it is high time we revisit these lovely littles and give this no fail recipe a try.
Oatmeal cookies became one of my favorite cookies when I got my own apartment waaaay back when I was 20. The smell would fill the not so clean shared apartment of 4, with the warmth of comfort and love that hid all the hideous uncleanliness. I have been making them ever since. I wasn’t a fan of raisins, so I omitted them from the recipe, and then when I had kids, of course, chocolate chips had to be the new addition. I have also found that a nicely chopped pecan adds so much to the already beautiful crunch of this cookie.
The recipe that follows is one I have been using for over 20 years. It is crisp, tender, and filled with the warmth and comfort of fall. Why fall? Because of the cinnamon and nutmeg that gives you the feeling of a crisp fall day wrapped in a blanket, reading a good book.
A few notes:
- Use softened good quality butter: the type and temp of butter is truly important. The type will lend to a better tasting cookie, while the temp will allow the butter to fully mix in and blend with the other ingredients. You will need to chill this dough before baking since you are using room temp butter to inhibit too much spread.
- Use old fashioned oats. This will be the best choice for the right texture in your cookie. Quick oats or steel cut oats is what makes the oatmeal cookie have a crumblier/mushier/ drier texture.
- You don’t have to use as much spice as I do if you don’t like a lot of spice. Instead of 1 tsp. cinnamon, take it down to 3/4 tsp or 1/2 – don’t omit though or you will lose the beauty of the fall spice in this gorgeous cookie. Feel free to omit the nutmeg if you are not a fan of the nutmeg, the cinnamon alone is a great taste.
- Use parchment – I never bake on a bare cookie sheet. Normally my sugar cookies are baked on silicone or bread making mats, but these do not bake well on either of those, so use parchment. Not to mention easy clean up!
- Play with the add in. Feel free to omit the chocolate chips, or add 3/4c chopped pecans or walnuts! Or if you must…raisins.
Let’s get baking:
Fall Oatmeal Spice Cookies
- 1c. softened butter (room temp will do)
- 1c. firmly packed brown sugar (light or dark works)
- 1/2c. granulated sugar
- 1 1/2tsp. vanilla (pure not imitation)
- 2 eggs
- 2 cups flour
- 2 tsp. corn starch (I use this in all of my cookies)
- 1 tsp. cinnamon
- 1/8 tsp nutmeg
- 1 tsp. baking soda
- 3 c. Oats (Old Fashioned)
- 1c. add ins (chocolate chips/pecans/raisins -optional)
- Cream together butter and sugars.
- Add eggs in one at a time. Beating well after each
- Add in vanilla, beat till just combined
- In a separate bowl mix dry ingredients (not including oatmeal or add ins).
- Slowly add dry ingredients to butter mixture and mix till combined (do not overmix)
- Stir in oats
- Stir in add ins if desired.
- Put plastic wrap over mixing bowl and chill for 30 minutes.
- Preheat oven to 375 degrees
- Using a medium sized cookie scoop, drop dough onto parchment lined baking sheet
- Bake for 10-12 minutes (depending on your oven so watch closely) for golden edge and a firm (but still gooey) center. Let cool on baking pan till room temp.
- Store in air tight container at room temp – if you keep yourself from eating them all! Make sure to share with your friends and family!
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