These oatmeal cookies are a delightful blend of sweetness, chewiness, and warm spice. They make a perfect treat for any occasion, whether paired with a cup of tea, enjoyed as an afternoon snack, or shared with loved ones. With a balance of hearty oats, comforting spices, and a soft texture, these cookies are sure to become a household favorite.
Why You’ll Love This Recipe
- Soft and Chewy Texture – These cookies strike the perfect balance between crisp edges and a soft, chewy center.
- Warm, Comforting Flavors – The combination of cinnamon, nutmeg, and brown sugar gives these cookies an irresistible depth of flavor.
- Easy to Make – Simple ingredients and straightforward steps make this a hassle-free baking project.
- Customizable – Easily adapt this recipe by adding raisins, chocolate chips, or nuts for extra flavor and texture.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar – In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla – Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Everything Together – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the oats.
- Scoop and Bake – Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings – Makes about 24 cookies
- Preparation Time – 15 minutes
- Cooking Time – 10-12 minutes
Variations
- Add-Ins – Stir in ½ cup of raisins, chocolate chips, or chopped nuts for extra texture.
- Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Extra Spice – Add a pinch of ginger or allspice for a more complex flavor profile.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 5 days.
- Freezing – Freeze baked cookies in a sealed container for up to 3 months.
- Reheating – Warm cookies in the microwave for 10-15 seconds to restore their soft texture.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture may be slightly different as quick oats absorb more moisture and create a softer cookie.
How do I make my cookies chewier?
For chewier cookies, use more brown sugar than granulated sugar and slightly underbake them.
Can I substitute butter with oil?
Butter provides the best flavor, but you can use coconut oil or vegetable oil if needed. The texture may be slightly different.
What’s the best way to prevent dry cookies?
Avoid overbaking and measure your flour correctly using the spoon-and-level method.
Can I make these cookies dairy-free?
Yes! Use dairy-free butter alternatives, such as coconut oil or vegan butter.
Can I use whole wheat flour?
You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Do I need to chill the dough before baking?
Chilling isn’t necessary, but it can help the cookies hold their shape and enhance the flavor.
Can I add shredded coconut?
Yes! Adding ¼ cup of shredded coconut will give the cookies extra texture and flavor.
How do I make these cookies crispier?
Bake them a couple of minutes longer or use a little less brown sugar and more granulated sugar.
Can I double this recipe?
Absolutely! Just ensure you mix everything evenly and bake in batches if needed.
Conclusion
These oatmeal cookies are the perfect combination of sweet, chewy, and spiced. Whether enjoyed warm from the oven or stored for later, they are a comforting and delicious treat. Try them today and enjoy a homemade classic!
Print
Oatmeal Cookies – Sweet, Chewy, and Perfectly Spiced
- Prep Time: 10 minutes
- Cook Time: 12minutes
- Total Time: 22 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Diet: Vegetarian
Description
These Chewy Spiced Oatmeal Cookies are soft, sweet, and perfectly spiced for a comforting treat. With warm flavors of cinnamon and nutmeg, these cookies have the perfect chewy texture that makes them irresistible!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, one at a time, then add the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring until combined. Then fold in the oats and raisins (or chocolate chips, if using).
- Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, let the dough chill in the fridge for 30 minutes before baking.
- Swap raisins for dried cranberries or chopped nuts for variety.
- Store in an airtight container for up to a week or freeze for longer storage
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