Quick and Easy Oatmeal Cookies

With Christmas cookie season upon us, I thought I would share today the oatmeal cookie recipe I made a couple of weeks ago for the Sherwood Forest Camp leadership graduates in college.

The cookies were SO easy to make, and tasted great.

I started with the recipe I found at Dreaming in Color, but like I usually do with recipes…I tweaked it a bit.


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Quick & Easy Oatmeal Cookies:


1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 eggs
1 tablespoon cinnamon
2 teaspoons vanilla
1 cup flour
3 cups oatmeal (not quick oats)
1 cup chopped walnuts


Oatmeal cookie batter

I never plan far enough in advance to take the butter out of the fridge to let it get softened. Instead, I microwave it for about 15 seconds in a large glass bowl.

Once you have softened butter, combine the butter and both sugars in a large bowl and use beaters to combine.

Once it is combined, add the eggs, vanilla and cinnamon and use the beaters to combine everything well. Next add the flour gradually. I added about 1/3 cup at a time.

Clean off the beaters, scraping as much of the batter as possible back into the bowl.

Using a spoon to finish it off, mix in the oats and nuts into the batter.

Oatmeal cookies on before baking

Use a spoon to place heaping tablespoons of batter onto an ungreased cookie sheet.

The cookies definitely spread more than I expected, so next I would space the cookies out more. I put 5 rows of 4 cookies each on standard sized cookie sheets. It would have been better if I had done 5 rows of 3 cookies.

You also don’t need to worry about making perfect balls. They will flatten out into nice round cookies.

Oatmeal cookies on cookie sheets

Bake the cookies in a preheated oven to 350° for 10 min. Take them out at 10 minutes and let them sit on the cookie sheets for a few minutes before you try to remove them or they will fall apart.

Cooling oatmeal cookies

Once they firm up a bit, use a cookie lifter to carefully remove them and place them on wire racks to cool. When they are totally cooled, then place in your favorite cookie tins or ziplock bags.

These cookies also taste better after they are completely cooled. I don’t like things too sweet and when they were warm they were just over the top sweet to me. The next day, the sweetness was toned down a bit and I loved them.

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