Oatmeal Cookies
A classic, lightly spiced oatmeal cookie - perfect for a teatime treat, or maybe even breakfast! This is a traditional large batch cookie recipe, perfect for the holidays, feeding a crowd or stocking up the freezer to meet on demand any oatmeal cookie cravings.
Equipment
- large mixing bowl
- hand held electric beater
- spatula
- cookie scoop
- silicone baking mat
Ingredients
- 1¼ cups unsalted butter softened at room temperature
- ¾ cup light brown sugar (muscovado) firmly packed
- ½ cup superfine granulated sugar or caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour or plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups rolled oatmeal
Instructions
- Preheat the oven to 375°F (190C/170C Fan). Line baking trays with nonstick parchment paper or silicone baking sheets.
- In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy.
- Add the egg and vanilla and beat together.
- Sift flour, baking soda, salt, cinnamon and nutmeg into the bowl of wet ingredients.
- Add the oatmeal and stir until combined.
- Spoon out dollops onto the prepared baking trays - leaving a couple of inches between each cookie. Using a dampened palm, lightly press down each cookie.
- Bake for about 10 to 12 minutes - until beginning to brown at the edges.
- Remove from oven and allow to cool on the baking tray for about 5 minutes before transferring cookies to a wire cooling rack.
Nutrition
Calories: 244kcalCarbohydrates: 25gProtein: 3.2gFat: 14.8gSaturated Fat: 9.1gCholesterol: 42mgSodium: 205mgPotassium: 56mgFiber: 1.2gSugar: 5.9gCalcium: 15mgIron: 1mg
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