Oatmeal cookies

Image: small piece of aluminum foil with two baked oatmeal cookies on it.

Description: Oatmeal cookies are some of my favorite treats and this recipe is definitely one I use repeatedly! I bet you can't eat just one!

Yield: recipe makes approximately 36 cookies

Ingredients:

• 2 1/4 cups rolled oats

• 3/4 cup whole wheat flour

• 1 cup dark brown sugar

• 1 stick (1/2 cup) of butter, softened

• 2 eggs

• 2 Tbsp coconut oil, melted

• 2 tbsp vanilla extract

• 1 tbsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1/8 tsp fresh grated nutmeg

Mix-Ins:

• 1 cup dark chocolate baking chunks (optional)

• 2/3 cup chopped walnuts or pecans (optional)

• ½ cup shredded coconut (optional)

Directions:

Preheat the oven to 325.

In a large mixing bowl, cream butter and sugar using a hand mixer for 2 minutes or until smooth. Stir in other ingredients, except for oats. Lastly, fold in the oats first, then any additional mix-ins you may want to use.

Use a small cookie scoop (1 ½ inch) to portion out the cookie dough into balls onto 2-3 medium-sized parchment paper lined baking sheets.

Bake at 325 degrees F for 12-15 minutes or until golden brown.

Notes:

You may need 2-3 medium baking sheets if you want to bake all the cookies at once. You can either bake all of the cookies together or freeze dough balls.

If freezing, storage will be easier if you freeze the portioned dough on parchment paper lined baking sheets. Then, once the dough is frozen solid, store the frozen dough in ziplock bags.

The frozen cookie dough will last in freezer for several months, and you can take out individual servings when you NEED that oatmeal cookie fix! When ready to cook, let the cookie doughball defrost on the counter for 30 minutes before baking at 325 degrees F for 12-15 minutes.