Classic oatmeal cookies with old fashioned oats are simple, no-frills cookies, that are truly the best. If you're like me and prefer to eat your oats in cookie form, then this easy recipe is one you'll love! Basic pantry staples without the need for an electric mixer deliver oats cookies with a chewy texture and buttery, brown sugary flavor with a hint of cinnamon and nutmeg for good measure!
Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone liner. 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.
To the ground oats, add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix. Set aside.
To another large bowl, microwave safe bowl, melt the butter. Once melted, add the sugar and brown sugar and whisk together. Let cool slightly.
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 small cookie scoop to drop 9 dough balls (approximately 2 teaspoons each) onto the prepared cookie sheets. They will spread so do not overcrowd them.
Bake for 7-8 minutes or until the edges are golden brown.
Remove from oven and let cool on the pan for 5 minutes.
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Notes
Using a small (2 teaspoon)scoop, this recipe makes 50 cookies.Store leftovers covered at room temperature for up to a week.