Doing more posts on the food I made through the COVID19 shelter-in-place orders. Since most of us bought oatmeal before shelter-in-place and don’t normally eat oatmeal, here’s a tasty oatmeal cookie recipe.

INGREDIENTS

1 cup butter, semi-soft. If in fridge and you’re ready, microwave the stick for 15 seconds.

1 cup white sugar

1 cup packed brown sugar, adding more doesn’t hurt

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda, don’t use the old stuff

1 teaspoon salt

1 teaspoon nutmeg

1?teaspoon ground cinnamon

3 cups oatmeal

Before I continue, on the oatmeal, you can buy 3 types out there: steel cut oats, old fashioned or rolled oats, and instant or quick oats. For this recipe, use the instant/quick oats. I believe you can use the old fashioned/rolled oats by adding ½ cup more butter.

METHOD

Get your mixer out and the whisk attachment. Add the butter and sugar and cream them together. If you still see lumps of butter, keep going. Then add in 1 egg. Wait 45 seconds and add the next egg. The mixture should be fairly smooth. At this time, scrap down the sides of the bowl and add in the salt, nutmeg, cinnamon, and vanilla extract and mix on high for another 2 minutes.

In a separate bowl, and your mixer on low, combine the flour and baking soda. Mix it around a little. Then add in ½ cup of the flour into the bowl. I hope you’re still on low. Then after 30 seconds, add another ½ cup of flour. Keep repeating until all the flour is gone.

Now, top the mixer, scrape the whisk attachment. Now add in a cup of the oatmeal. Fold the oats into the mix. Repeat. Do this until the oats are mixed throughout.

Remember to scrape down the sides. Then cover with plastic wrap and put into the refrigerator for 2 hours.

At some point after that, preheat the oven to 375 degrees. Take out a baking sheet and cover it with parchment paper.

Take a spoonful of dough to make 1 inch balls. You can even go 1.5 inch. Place the balls on the parchment paper and about 2 inches away from each other.

Bake for 8-10 minutes. Remove from oven and take the cookies off the cookie sheet.

TIPS

I went 375 degrees on my roast setting. This adds the convection (fan) to help move the heat using a fan. Many say not to do it but I believe this helped with the right amount of crisp on the cookie.

I doubled the recipe because we bought a lot of oatmeal. My kitchen aid handled it ok but I had to use a separate bowl when it came time to mix in the oatmeal.