Erik’s Oatmeal Cookies. Old fashioned oatmeal cookies are loaded with whole grain oats and flavored with warm spices like cinnamon and nutmeg. The amazing aroma from these cookies reminds us that autumn is approaching and the warm flavors of spices makes us want to curl up with our blankets, sip a hot cup of coffee and watch an old classic movie.
The weather has been cooler for a few days here in New York. So when my little grandson asked me to bake some cookies with him, in a split second I glanced at him and said YES!
This recipe for these oatmeal cookies is an easy one, simply because there’s no need to refrigerate the dough beforehand. Only need to blend all the ingredients in one bowl, then drop by teaspoon onto a baking sheet and bake for 10 minutes.
That’s it! Simple and quick and easy to whip up!
The cookies turn out crunchy on the outside and chewy in the center with a hint flavor of nutmeg and cinnamon. The flavor of these cookies resembled that of a ginger bread cookie, only they’re more chewy and more delicious.
Erik loved them. In fact, we all loved Erik’s oatmeal cookies!
A COOK’s NOTES and TIPS:
These oatmeal cookies bake up very quickly, so you will have to keep an eye on them while baking.
Soon after they come out of the oven, it’s best to store the cookies in a sealed plastic container while they are still warm. This will ensure and help the cookies stay chewy for days.
They freeze well too, up to 3 weeks.
I enjoyed baking with my grandson Erik. This was his first time baking with grandma in the kitchen! Here is a photo I took of him while he was enjoying his cookies.
In an update, we are so excited to announce our new addition to the family!
Our third grandchild, a little boy was born last week! Introducing Ryan Alexander!
The meaning of the name Ryan is “Little King” and he sure is the King of my heart. I’m happy to be spending the next few weeks with all three of my grandchildren, they bring me so much joy.
Have a great day and enjoy!
Ingredients for Erik’s Oatmeal Cookies:
1/2 cup (1 stick) plus 5 Tbsp. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. baking soda
1 + 1/2 tsp. baking powder
1 + 1/2 cups all-purpose flour
2 + 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
Optional: 1/2 cup raisins, currants or diced fresh apple
olive oil cooking spray
Heat oven to 350 degrees. Lightly spray a couple of cookie sheets with cooking spray.
In a medium or large bowl, beat butter and sugars with an electric mixer for about 1 minute. Add the eggs, vanilla, nutmeg and cinnamon and beat until smooth and creamy, about 3 to 4 minutes. Beat in baking soda and baking powder.
Gradually add in the flour and beat again with the mixer until creamy and smooth.
Cookie dough should be sticky and very soft.
Stir in the oats with a wooden spoon until well combined.
Optional: here is when you can stir in raisins, currants, or diced apple.
Drop dough by rounded teaspoons onto a lightly greased cookie sheets.
Bake for 8 to 10 minutes, or until golden brown. Cool on cookie sheets for 1 minute before removing. Store tightly in a container.
Yields: 5 dozen