Classic Oatmeal Cookies
Why do oatmeal cookies always have raisins? That thought crossed my mind when my wife suggested making theses chewy and delicious classic oatmeal cookies. I never realized how many oatmeal cookie recipes have raisins in them until I met my wife. She absolutely despises dehydrated grapes. She claims she would “rather break her arm than eat a raisin”, a bit dramatic, but there it is. This oatmeal cookie recipe is a variation of my grandmothers since her’s calls for raisins and sunflower seeds. Sorry grandma, gonna pass on that. I also used dark brown sugar because that is all I had on hand, so yours might not come out so dark in color.
Super oatmealy, yumm.
1 cup butter (2 sticks), softened to room temperature
1 cup sugar
1 cup brown sugar, packed
1 tsp. vanilla
3 cups oats (regular or instant)
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degree F.
Cream together well: butter, sugar, brown sugar, eggs and vanilla
Add in the flour, baking soda, salt, cinnamon, and nutmeg. Mix thoroughly.
Stir in the oats.
Drop dough from a teaspoon onto a cookie sheet or roll into walnut size balls. (in my opinion the spoon is easier, cookie dough can be very sticky and messy when you get handy with it).
Bake for about 12 minutes. I always turn my sheet 180 degrees half way through in case my oven is inconsistent (which it totally is!). Remove from sheet to a rack to cool before consuming.