Want a simple Oatmeal Cookie recipe that is ready to eat in under 20 minutes? Are you a busy working mom, or a SAHM wanting to pass on the baking bug to your children? If you answered yes to any of these questions, then this recipe is for you! When you bake with your child you are creating a bond and memory that lasts their lifetime. Teach them a simple math skill by letting them show you the line on the measuring cup or which spoon to use. Let them crack an egg in a small bowl and show them how to catch the shell pieces on the side of the bowl with the tines of a fork. Let them make a mistake and teach them it is ok, then show them how to fix it. Work with them to teach them how to deal when things go wrong! It is a valuable lesson to give them confidence and learn decision making skills. Oatmeal cookies are a great way to start!Are you a busy mom wanting to pass on the baking bug to your children? #oatmeal #cookieClick To Tweet
- 1 large egg
- ½ cup unsalted butter (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups old-fashioned whole rolled oats (not instant or quick cook)
- ¾ cup all-purpose flour
- 2 teaspoons cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
- Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute.
- Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray. Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don't stay soft over time.
- Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future.
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