Oatmeal Cookies
I’ve probably said this a million times (example here and here), but cinnamon is the easiest way to make a house smell like a home. Like I love it so much that i add a little splash of cinnamon into my french press in the mornings making my coffee… yum!
But in all reality, I love cinnamon, and then you add it to cookies, double yum! 
These oatmeal cookies are thick, chewy, cinnamony, and oh-so flavorful! My sister (of course) made the comment “are you going to add white chocolate chips? Chocolate chips?” I just said no, rolled my eyes, and kept baking. Once she had a bite, I heard the “you were right” coming from the other side of the house.
To Make the Dough:
To make these incredible Oatmeal Cookies, start by creaming together the butter and sugars on medium speed until they are light and fluffy. The longer, the better here. Feel free to scrape down the sides of the bowl as needed to get all the butter mixed in.
Once the mixture is fully creamed, add in the eggs, baking soda, salt, cinnamon, and nutmeg. Again, scrape down the sides of the bowl to make sure that nothing gets stuck at the bottom. Obviously do a little taste check :P.
Slowly mix in the flour, and then stir in the oatmeal. Try not to overmix at this point as you don’t want to overwork the dough.
Using a small cookie scoop, measure out the dough evenly and place on a greased cookie sheet. Place the cookie sheet in the fridge for a minimum of 30 minutes, or up to 2 hours.
Once the dough is fully chilled, preheat the oven to 350 degrees F, and place in the oven once it’s hot. Bake for 9-10 minutes, or until the edges are just golden brown.
Placing the cookie dough in the fridge is going to allow the butter to reset, so when you place the dough in the oven, it won’t spread out and will help keep the cookies thick and chewy.
Once you take the cookies out of the oven, allow them to cool on the baking sheet for 4-5 minutes, then transfer to a wire cooling rack to finish cooling. Enjoy warm with a glass of milk or some vanilla ice cream! 
Oatmeal Cookies
In the bowl of an electric mixer, cream the butter, brown sugar, and sugar until the mixture starts to turn a lighter color. This process will take a couple of minutes, so be patient and give the mixture as long as it needs.
After scraping down the sides of the bowl, add in the eggs, vanilla extract, salt, cinnamon, nutmeg, and baking soda.
With the mixer on the lowest speed, add in the flour and combine until just incorporated.
After scraping down the sides of the bowl, stir in the oatmeal until evenly mixed in.
Using a cookie scoop, scoop out the cookie dough onto a greased cookie sheet.
Place the cookie dough into the fridge, and allow to cool for up to 2 hours, or until the dough is fully chilled through. This will allow the dough to hold its shape in the oven, and not become flat.
Once the dough is chilled, preheat the oven to 350 degrees F. Once the oven is to temperature, remove the cookie sheet from the fridge and place directly in the oven. Bake for 9-10 minutes or until the edges just barely start to turn golden brown.
Allow the cookies to cool on the baking sheet for 4 minutes, then remove and finish cooling on a wire rack until cooled.
Enjoy! Store the cookies in an airtight container for up to a week!
Ingredients
Directions
In the bowl of an electric mixer, cream the butter, brown sugar, and sugar until the mixture starts to turn a lighter color. This process will take a couple of minutes, so be patient and give the mixture as long as it needs.
After scraping down the sides of the bowl, add in the eggs, vanilla extract, salt, cinnamon, nutmeg, and baking soda.
With the mixer on the lowest speed, add in the flour and combine until just incorporated.
After scraping down the sides of the bowl, stir in the oatmeal until evenly mixed in.
Using a cookie scoop, scoop out the cookie dough onto a greased cookie sheet.
Place the cookie dough into the fridge, and allow to cool for up to 2 hours, or until the dough is fully chilled through. This will allow the dough to hold its shape in the oven, and not become flat.
Once the dough is chilled, preheat the oven to 350 degrees F. Once the oven is to temperature, remove the cookie sheet from the fridge and place directly in the oven. Bake for 9-10 minutes or until the edges just barely start to turn golden brown.
Allow the cookies to cool on the baking sheet for 4 minutes, then remove and finish cooling on a wire rack until cooled.
Enjoy! Store the cookies in an airtight container for up to a week!
Notes
1 Comment
Piper Lofrano
These look nummmmmy!!!!