Buttery Oatmeal Cookies

Recipe: Buttery Oatmeal Cookies

This recipe is an adaptation of this oatmeal raisin cookie recipe from Martha Stewart.

Ingredients: makes roughly 18 large, thin cookies

  • 1 1/2 cups rolled oats
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 1/2 sticks unsalted butter (12 tablespoons), melted
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • optional: 1/2 cup nuts (pecans, walnuts, or almonds), chopped

Recipe: Buttery Oatmeal Cookies 2

  • Preheat oven to 350.
  • In one bowl, stir together oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • Stir sugars together in another bowl.
  • Add melted butter to the bowl with the sugars, and blend with a hand mixer.
  • Blend in egg and vanilla.

Recipe: Buttery Oatmeal Cookies 3

  • Add half of oat mixture to bowl with sugars/butter, and stir with a spoon.
  • Stir in remaining oat mixture and, if desired, chopped nuts.

Recipe: Buttery Oatmeal Cookies 4

  • Line a baking sheet with parchment paper.
  • Use a tablespoon to drop dough onto baking sheet, leaving ample room between each dough ball.
  • Bake cookies for about 6 minutes.
  • Rotate pan, and cook for approximately 5 minutes more.
  • Remove pan from oven, and allow cookies to set for a few minutes.
  • Use a spatula to transfer cookies to a wire cooling rack. (I usually have a cup of tea ready so I can enjoy a cookie or two while they’re still warm.)
  • Store cookies in an airtight container for 3-4 days.

Recipe: Buttery Oatmeal Cookies 5



Tags: × × × × × ×


  1. I love these cookies. And I don’t even like oatmeal cookies usually

    • Joy and Sunshine says:

      You are on a J&S blog commenting role, Hon! Major brownie points 🙂 And thanks for the cookie love!

Leave a Reply

Your email address will not be published. Required fields are marked *