These popular oatmeal cookies bring back memories with their classic flavors of cinnamon and nutmeg. Whether you’re craving something sweet with your morning coffee or looking for a comforting snack, these cookies are the perfect treat. With a chewy center and crispy edges, they’re a versatile recipe that can be customized with your favorite mix-ins like chocolate chips, raisins, or nuts. Perfect for sharing or enjoying solo, this recipe is sure to become a favorite in your kitchen.
Ingredients
USA Measurements:
– **1 1/4 cups (2 1/2 sticks)** margarine or butter, softened
– **3/4 cup** firmly packed brown sugar
– **1/2 cup** granulated sugar
– **1 large** egg
– **1 teaspoon** vanilla extract
– **1 1/2 cups** all-purpose flour
– **1 teaspoon** baking soda
– **1 teaspoon** ground cinnamon
– **1/2 teaspoon** salt (optional)
– **1/4 teaspoon** ground nutmeg
– **3 cups** Quaker® Oats (quick or old fashioned, uncooked)
EU Measurements:
– **285 g** margarine or butter, softened
– **150 g** firmly packed brown sugar
– **100 g** granulated sugar
– **1 large** egg
– **5 ml** vanilla extract
– **190 g** all-purpose flour
– **5 g** baking soda
– **2 g** ground cinnamon
– **2 g** salt (optional)
– **0.5 g** ground nutmeg
– **270 g** Quaker® Oats (quick or old fashioned, uncooked)
Instructions
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
2. **Cream the Butter and Sugars:**
– In a large bowl, beat together the softened margarine (or butter) with the brown sugar and granulated sugar until the mixture is light and creamy.
3. **Add the Egg and Vanilla:**
– Beat in the egg and vanilla extract, ensuring the mixture is smooth and well combined.
4. **Combine Dry Ingredients:**
– In a separate bowl, whisk together the flour, baking soda, ground cinnamon, salt (if using), and ground nutmeg.
5. **Incorporate the Dry Ingredients:**
– Gradually add the dry ingredients to the creamed mixture, mixing until everything is just combined.
6. **Add the Oats:**
– Stir in the Quaker® Oats until the dough is evenly mixed.
7. **Shape and Bake the Cookies:**
– Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, spacing them evenly.
– For chewy cookies, bake for 8 to 9 minutes. For crisp cookies, bake for 10 to 11 minutes.
8. **Cool the Cookies:**
– Allow the cookies to cool on the sheets for 1 minute before transferring them to a wire rack to cool completely.
9. **Storage:**
– Store cookies in an airtight container to maintain freshness.
For Bar Cookies
1. **Prepare the Pan:**
– Press the cookie dough into the bottom of an ungreased 13 x 9-inch (33 x 23 cm) baking pan.
2. **Bake:**
– Bake for 25 to 30 minutes, or until the top is light golden brown.
3. **Cool and Cut:**
– Let the bars cool completely in the pan on a wire rack before cutting into squares.
4. **Storage:**
– Store the bars in an airtight container.
Variations
– **Raisin or Nut Add-In:** Stir in 1 cup (150 g) raisins or chopped nuts for added texture.
– **Chocolate Chip Cookies:** Omit the spices and stir in 1 cup (175 g) semi-sweet chocolate chips, butterscotch chips, or peanut butter-flavored chips for a different flavor profile.
Serving Suggestions
– **With Milk:** Enjoy these oatmeal cookies with a cold glass of milk for a classic treat.
– **Ice Cream Sandwich:** Use the cookies to make ice cream sandwiches—simply place a scoop of your favorite ice cream between two cookies.
– **Holiday Gift:** Wrap these cookies in decorative tins or boxes for a delightful homemade gift.
Cooking Tips
– **Soften Butter:** Make sure the butter is softened, not melted, to ensure the right cookie texture.
– **Even Baking:** Rotate your cookie sheets halfway through baking to ensure even browning.
– **High Altitude Adjustments:** For high altitudes, increase the flour to 1 3/4 cups (220 g) and bake as directed.
Nutritional Information (per cookie)
– **Calories:** 130
– **Fat:** 7 g
– **Saturated Fat:** 4 g
– **Cholesterol:** 20 mg
– **Sodium:** 40 mg
– **Total Carbohydrate:** 16 g
– **Fiber:** <1 g
– **Sugar:** 7 g
– **Protein:** 2 g
FAQs
**Q: Can I use old-fashioned oats instead of quick oats?**
A: Yes, you can use either old-fashioned or quick oats in this recipe. Old-fashioned oats will give the cookies a chewier texture, while quick oats will make them slightly softer.
**Q: Can I freeze the dough?**
A: Yes, the dough can be frozen. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and store them in the freezer for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the baking time.
**Q: What can I substitute for the egg?**
A: You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a mashed banana as an egg substitute.
**Q: Can I reduce the sugar?**
A: Yes, you can reduce the sugar slightly, but this may affect the texture and sweetness of the cookies. Experiment by reducing the sugar by 1/4 cup and see if the results meet your taste.
This popular recipe is simple, delicious, and endlessly adaptable—perfect for cookie lovers everywhere!