Basic Oatmeal Cookies

Cathy Nunn Recipe

By Cathy Nunn CJNUNN

I call this recipe "basic" because from this starter recipe, you can add or adapt the recipe to add many other kinds of additions...nuts, raisins, coconut, dried cranberries, etc. I have made these for years and never had a bad batch!


Recipe Rating:
 1 Rating
Serves:
about 5 dozen
Prep Time:
Cook Time:

Ingredients

1 c
butter or margarine (that's 2 sticks)
Find more recipes at goboldwithbutter.com
1 c
white granulated sugar
1 c
lightly packed light brown sugar
2 large
eggs
1 1/2 tsp
vanilla extract
2 1/2 c
sifted, all-purpose flour
1 1/2 tsp
baking soda
1 tsp
salt
1 1/2 tsp
ground cinnamon
3 c
quick cooking oats
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 375 degrees. In a medium sized bowl, melt butter or margarine in the microwave until soft and melting, add white and brown sugars and blend well. Beat in the eggs, then stir in the vanilla. In a large bowl, sift flour, baking soda, salt & cinnamon and stir, blending well. Add the butter & sugar mixture and stir it in well, blending all. Add oats and mix together well.
2
Place by spoonfuls or make walnut-sized balls if you can onto cookie sheets. (I use parchment to bake on. You never burn the bottoms of the cookies using parchment!) Place about 2 inches apart.
3
Bake 12-15 minutes (Watch your oven--baking time may vary.) Let sit for 2 to 3 minutes, then remove from cookie sheet.
4
NOTES: As I said, this is just a basic recipe. If you wish to add something to the mix, feel free! For example, 1 Cup chopped pecans or walnuts, 1 Cup raisins or dried cranberries, 2/3 cup of coconut, etc... I have even mixed in 1/2 Cup of English Toffee bits with chopped pecans and they turned out fantastic! And I will mention again the ease with which cookies bake on parchment paper! I'll never grease another cookie sheet ever again! Try it!

Bon Apetit' Y'all!

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy

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  • Comments

  • 1-5 of 8
  • user
    Cynthia Wiggins-Wyrick wiggi0828 - Dec 1, 2011
    Do you have to sift the flower Cathy? If so, why do you sift flour?

    I ask because I don't even own a sifter and haven't used one since I lived with my parents in Donna!!!
  • user
    Cathy Nunn CJNUNN - Dec 1, 2011
    I like to sift the flour because it just helps the dough turn out lighter. But I suppose it isn't absolutely necessary to sift it. I don't own a sifter either. I use a wire mesh "sieve". It works just as well and doesn't take up as much room to store it.
  • user
    Cathy Nunn CJNUNN - Dec 1, 2011
    Cynthia, get what I have... It's a wire mesh strainer, about 8" wide and about 3-4 " deep. It works very well to sift flour if you have one already!
  • user
    Cynthia Wiggins-Wyrick wiggi0828 - Dec 1, 2011
    hmmm...I guess I just have thicker cookies! I'm not a baker myself, but I do like Oatmeal Cookies with Raisins and Nuts... I'm not patient enough to bake myself very often, and I'm not a "sweets" eater. Though while I'm "under-employed" I have time and the oatmeal will help my minor cholestoral issues (I'm so right at borderline on high and thankfully no meds yet) so if I can add oats in and like them, I appreciate your basic recipe! Thanks!
  • user
    Cathy Nunn CJNUNN - Dec 2, 2011
    You are most welcome, Cynthia!! I hope you enjoy them... I also wanted to mention... This recipe will make the cookies puff up. If you want them flatter and chewier, cut back on the baking soda by 1/2 tsp.