Meredith’s Classic Oatmeal Cookies

Meredith's Classic Oatmeal Cookies

 

Classic, because they are my sisters recipe.  Jazzed up, because they are full of incredible flavor.

My sister, Meredith, is the baker in our family.  If there’s a special occasion or holiday, you will find her in the kitchen whipping up a batch of her famous GIANT oatmeal cookies.  She uses a classic recipe, but jazzes them up with pumpkin pie spice.  If you are unfamiliar with pumpkin pie spice, you’re missing out.  Pumpkin pie spice is a wonderful combination of ground cinnamon, ginger, cloves, and nutmeg.  You can easily create your own blend by combining equal parts of each spice in a mason jar, and shaking the jar until well combined.  You can also find this spice at most grocery stores in the spice aisle.

These cookies can be made in GIANT form (or can be made small for those of us who need portion control with our sweets).  I have given measurement sizes for both options in the recipe.   My favorite part about these cookies is the slight crunch you get from the oatmeal and brown sugar, while the cookies still remains soft and chewy.

When these oatmeal cookies come out of the oven warm and gooey, everyone comes running. The smell alone will lure them in.  Enjoy with a glass of cold milk.

Meredith's Classic Oatmeal Cookies

 

Ingredients:

  • 1 stick (1/2 cup), plus 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 cups old fashioned oats
  • chocolate chips, butterscotch chips, raisins, or walnuts (add ins if you want) – I prefer mine without

Directions:

Preheat oven to 375 degrees.

Using an electric mixer on medium speed, cream together butter, brown sugar, and granulated sugar.  Add eggs and vanilla, continue to beat with mixer until well combined.

In a separate bowl, combine flour, baking soda, pumpkin pie spice, and salt.  Gradually add dry ingredients to wet ingredients.  I do this in three separate shifts, slowly incorporating the dry ingredients with a rubber spatula.  Add oats (and any other add-ins if you want), mix well until combined.

Line your cookie sheet with parchment paper.

For GIANT cookies, drop dough by 3 tbsp increments onto cookie sheet and bake for 11-13 minutes.  Servings: 16 cookies (Serving Size: 1 cookie)

For smaller cookies, drop dough by heaping tablespoons onto cookie sheet and bake 8 minutes.  Servings: 48 cookies (Serving Size: 1 cookie)

Allow cookies to cool for 2-3 minutes on baking sheet, then move to a wire rack to cool completely.

Notes: Adapted from Vanishing Oatmeal Raisin Cookies

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