Morning Everyone! As a teacher, I’m always thinking of kid- and allergy-friendly treats to bring to school. When I think back to my elementary school years, I try to remember my favorite and most classic childhood baked goods. The list is pretty long, but chocolate chip oatmeal cookies are high up on the list. If you’re looking to reminisce your elementary school days, then these cookies have your name all over them!
I was never a lover of the breakfast oatmeal, so oatmeal cookies were my substitution. That being said, whether you’re an oatmeal lover, or oatmeal-indifferent like me, you will most definitely still enjoy these oatmeal cookies! The cinnamon and nutmeg create such a warmness to the cookie, and the oats give these a nice chewy bite.
Share these with your friends, or hide them up for yourself! You deserve it. 😉
Baking Time: 20-30 minutes
Yields: 2 dozen, depending on cookie size
Ingredients
¾ cup Butter or Margarine; Softened
¾ cup brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
3 cups of quick or old fashioned oats (do NOT use instant!)
1 cup of chocolate chips (Note: you could add whatever mix-ins such as raisins, white chocolate chips, dried apricots etc)
Directions
Preheat oven to 375 degrees and line your baking sheets with parchment paper or a silicone baking mat
In a stand mixer, beat your butter and sugars until light in color and creamy
Add your egg and vanilla, beat well
In a separate bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Pour slowly into mixture to avoid a cloudy mess!
Pour in oats and mix well
Fold in chocolate chips or other mix-ins gently
Using a cookie scoop or tablespoon*, drop dough onto cookie sheets
Bake cookies for 9-10 minutes
*If using a tablespoon to scoop the dough, scoop 2 tablespoon to be equivalent to the cookie scoop
**The cookie dough can be frozen by flash freezing them on a cookie tray, and then storing them in a sealed bag!
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