Ingredients for Experimental Oatmeal Cookies
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- Not found in recipe
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ cup Brown Sugar
- ¾ cup Granulated Sugar
- 2 large Eggs
- Not found in recipe
- Not found in recipe
- 1-2 tablespoons Skim Milk (if needed)
- 1 teaspoon Vanilla Extract
- ¾ cup Rolled Oats (not instant)
- ½ teaspoon Ground Nutmeg
- 1 cup (2 sticks) Unsalted Butter
- ½ cup Chocolate Chips (or your choice of mix-ins)
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How to Make Experimental Oatmeal Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, and ¾ cup rolled oats (not instant).
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, 1 teaspoon vanilla extract, and ½ cup brown sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chocolate chips (or your choice of mix-ins: raisins, nuts, dried cranberries, etc.). Add a tablespoon or two of skim milk if the dough seems too dry.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
0g
Carbs
7g
