OLD FASHIONED OATMEAL COOKIES
The other night my husband mentioned that the next time he goes to the grocery store he wanted to pick up some Archway oatmeal cookies. Um, does he not know me at all? I love making cookies. Why would he buy some? So I did some quick googling and came up with this recipe.
[If you like icing, I also have made a very similar Iced Oatmeal Cookie.]
Honestly, I’ve never had an Archway oatmeal cookie, so I don’t know how closely these compare, but I do know that these were awesome. They’re chewy in the center, slightly crunchy on the edges. Buttery with a hint of salt. All those nooks & crannies. Mmmmm.
They’re up there as one of my favorite cookies and they don’t even have any chocolate in them.
Tools used to make Old Fashioned Oatmeal Cookies:
- My favorite measuring spoons – I love that they’re magnetic so they stay together & aren’t a mess all over my supply drawer.
- Good baking mats – you can use parchment paper, and I often do, but silicone baking mats help with even cooking and make clean up a breeze. Plus, it’s less wasteful.
- My favorite baking sheets – my dad got me a similar set YEARS ago for Christmas and they’ve been my go-to set ever since.
Watch how easy these Old Fashioned Oatmeal Cookies are to make:
- 2 cups old fashioned oats
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup 2 sticks butter, unsalted, melted
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a silicone liner. Butter the pan (I use the wrapper from the sticks of butter I'm using) to help the cookies to spread. Set aside.
- Add the oats to a food processor and pulse until they're partially ground - not to the point of a powder, you want some texture. Pour into a large bowl.
- Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix. Set aside.
- In another large bowl, add the melted butter, sugar, and brown sugar and beat together.
- One at a time, add in the eggs, mixing well between each addition.
- Pour the dry ingredients into the wet ingredients and stir until fully combined.
- Use a cookie scoop to drop the dough onto your prepared cookie sheets. I did 9 per sheet - remember you want them to spread, but you don't want them to merge together.
- Bake for 7 minutes, rotate the pan, then bake another 7 minutes or until edges are lightly browned.
- Remove from oven and let cool on the pan for 5 minutes.
Or maybe you’ll like…
Iced Oatmeal Cookies