Erik’s Oatmeal Cookies

This recipe for oatmeal cookies is an easy one, simply because there’s no need to refrigerate the dough beforehand. Only need to blend all the ingredients, drop by teaspoon onto a baking sheet and bake for 10 minutes. That’s it!

The cookies turn out crunchy on the outside and chewy in the center with a hint flavor of nutmeg and cinnamon. The flavor of the cookie sort of resembling that of a ginger bread cookie, only that it’s more chewy and more delicious.  Erik loved them.

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!

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
• 2 eggs
• 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 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