Today, I’m sharing a classic comfort cookie recipe — oatmeal cookies! This was the first recipe I made when we moved into our new house, because a house is clearly not a home until you’ve filled it with the smell of fresh baked cookies. And guys, my new kitchen is PERFECT for cookie baking — I have way more counter space than any other place we have lived in so far, so I am in baking heaven. 🙂
Now, months later, as our house is just about done being furnished and set up to my liking, I am finally sharing this oatmeal cookie recipe! The photos have just been hanging out on my camera as I’ve been busy busy doing lots of other house things…
These are perfect cookies to have as a mid-afternoon snack with a big cup of tea. When I work in the morning, I love coming home around 3pm to have a cup of tea and something to satisfy me till dinner time. These are perfect when you’re looking for a little sweet treat!
As I made these cookies, I divided the dough in half and made half with chocolate chips, half without. I honestly don’t know which one I liked better — they’re really good either way. If I’m looking for just a hint of sweetness and a little spice, I’d go the plain route. If you always need a little chocolate, adding the chocolate chips is a must! Raisins would also be great.
I always love adding cinnamon to my oatmeal cookies, but ever since we went to Grenada last June on our honeymoon, I also want to add nutmeg to just about everything. So I spiced these up a bit extra with a touch of nutmeg. I highly recommend it!
Now that the weather is cooling down finally, and I’m getting a new schedule at work in the next couple of weeks, lots of fall baking will be underway really soon! Stay tuned for more recipes coming shortly. I’ll try not to stay quiet for so long this time! 😉
Now go make some of these delicious cookies. You won’t regret it!
- 1 cup packed brown sugar
- 1 tsp liquid stevia (or 1 cup unrefined cane sugar)
- 1 cup (2 sticks) butter, softened (my favorite is Kerrygold for rich flavor)
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups white whole wheat flour
- 3 cups oats
- 1 tsp kosher salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg, optional
- 1/2 tsp baking soda
- 2 cups dark chocolate chips or raisins, optional
Preheat the oven to 350ºF, and line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Beat in the vanilla and stevia extract, followed by the eggs.
In a medium bowl, stir together the flour, oats, salt, cinnamon, nutmeg, and baking soda. Add it to the butter and sugar mixture, 1/3 of it at a time, mixing until just combined. Stir in the chocolate chips or raisins, if using.
Using a medium cookie scoop (or scoop rounded tablespoons), scoop the dough onto the prepared baking sheets, spacing a few inches apart.
Bake at 350ºF for 8-12 minutes, until golden on the edges.
Allow to cool for a few minutes on the baking sheet before removing to a wire rack to cool. Store in an airtight container.
You can make this recipe gluten free by swapping out the white whole wheat flour for buckwheat flour and using certified gluten free oats!