As I explained earlier today, I have very fond memories of my grandma’s oatmeal cookies. I really had a hankering for them today, and decided that I should share the awesomeness of this recipe with all of you. You can thank me later.
Here’s what you’ll need:2 sticks butter, softened 1 cup granulated sugar 2 eggs 6 tbsp milk ¾ tsp baking soda 2 cups flour 1 tsp cinnamon 1 heaping tsp nutmeg ½ tsp cloves ½ tsp salt 2 cups oatmeal (quick oats)
You probably have most of this in your pantry. Except maybe the cloves. Cloves are kind of an odd spice. You’ll want to have them though, because these cookies are delicious and you’ll want to make them again. I recommend this stuff from Target.
Okay. The first thing you want to do is leave your butter out on the counter for a few hours to soften it. Or you can roll like me, and stick it in the microwave on defrost for about 30 seconds. I have a carefully honed butter-softening recipe. I won’t tell you though, because my microwave is probably different and it could go awry in yours. You should experiment. If it’s a little bit melted it’s fine, but if it’s all melted then you need to start over. Sorry. Oops, I almost forgot. Pre-heat your oven to 350-degrees so you don’t have to wait for it to heat up after your batter’s done. Then you want to cream the butter (i.e. mix it around so it isn’t a stick anymore) and mix in the granulated sugar.
Then you want to beat in the eggs.
Then you are going to dissolve the baking soda in the milk. The original recipe calls for sour milk. I’m not exactly sure what that means. Does it mean milk that’s gone bad? Because that doesn’t seem like a very good idea. Is there such a thing as non-rotten sour milk? These are things to contemplate. I just use regular milk, and the cookies taste delicious.
It’s dry ingredients time. The recipe says to sift all of the dry ingredients together. But I’m a busy woman, I don’t have time to sift. Plus I don’t have a sifter. Sad. Good suggestion for an anniversary gift! Also, be sure to put in a heaping teaspoon of nutmeg. Basically 1 1/2 teaspoons. Or 2. Basically a lot of nutmeg is what I’m saying here.
And now it’s oatmeal time! Make sure you get the quick oats. My entire junior year of college (the first time I was in an apartment and not a dorm) I made them with regular oats. They still tasted good, but they would spread out all over the pan. Learn from my f-ups, and get the quick oats.
I have a trick to making the cookies in cookie form on the baking sheet. It’s a two-spoon trick. Or someone could get me a cookie dough scoop from Crate & Barrel. Nah, the spoons work just fine. Actually this is probably my mom’s trick, but I’m going to pass it off as my own. You scoop up some dough on one spoon, and then round it and scrape it off with the other. Like so:
They will look like this when you’re done.
Bake for about 15 minutes in the upper middle rack of the oven. The edges should be a little bit brown, but not too dark. Then put them on a cooling rack, and bake the rest of them! Though here is the most important step: spoon, scrape and lick the bowl clean.
Here are some text instructions in case you can’t follow all of my craziness 🙂
Oatmeal CookiesIngredients: 1 cup (2 sticks butter), softened to room temperature 1 cup granulated sugar 2 eggs 6 tbsp milk 3/4 tsp baking soda 2 cups flour 1 tsp cinnamon 1-2 tsp nutmeg 1/2 tsp cloves 1/2 tsp salt 2 cups oatmeal (quick oats) Instructions: 1. Preheat oven to 350 degrees 2. Cream together the butter and sugar in a large bowl 3. Beat in eggs 4. In a small dish, dissolve the baking soda in the milk. Beat that into the egg, butter and sugar mixture. The batter should be slightly soupy and lumpy at this point 5. Slowly mix in flour and spices (you can sift the dry ingredients first if you have a sifter, but that is optional) 6. Mix in oatmeal 7. Place small-medium dollups on cookie sheet and bake about 15 minutes until edges are browned
Happy baking!! ❤