Original: I have updated the recipe based on extensive (ahem) experimentation. Originally it called for a 50/50/split of white/brown sugar; I have tilted it toward brown for richness and moisture.
Update 2026: I decided the batter spreads more than I want and I suspect the sugar balance. Changed it back to 50/50.
I've added several spices; the original recipe only involved the cinnamon/sugar coating in the last step. The're fantastic without the spices so no need to fret; use or leave out and you'll have addictively good cookies either way.
I offer vegan baking suggestions but haven't tested them. If you want to make this vegan, use coconut oil and a vegan flax or chia egg in place of the egg.
Advice from experience: Double this recipe. You won't be sorry.
Better than Best Oatmeal Cookies
Preheat oven to 350 degrees.
Cream together:
1 c. butter at room temperature (Don’t use shortening—it makes all the difference in the world! And for even more amazing flavor, brown the butter first. Substituting coconut oil can work; don't melt it down to be runny.)
3/4 c. white sugar
3/4 c. brown sugar
1 egg (Could use egg substitute for a vegan version, but if you’re a vegan you’ll miss the buttery goodness mentioned above)
1 t. vanilla
Sift together, then add to the creamed mix:
1-1/2 c. whole wheat pastry flour (yes, you can use white if you must)
1 t. soda
¼ t. salt
¼ t. nutmeg
½ t. cinnamon
Optional: 2 T. ground flaxseed (adds omega 3 for vegetarians)
Optional additional spices: 1/4 t. each ginger, mace or allspice; dash cloves.
Stir in:
1-1/2 c. rolled oats
¾ c. finely chopped walnuts and/or pecans
Prepare a bowl of cinnamon/sugar
1/3 c. white sugar
1+ t. cinnamon (keep adding cinnamon until you get the color you want--darker if you want a heavier hit of cinnamon, but if you've added the spices above you don't need too much)
Roll dough into balls the size of small walnuts, then roll in the cinnamon/sugar mix.
Use parchment or silicon sheets to line the cookie sheets if you have it/them--handy stuff! If you don't have that, grease the cookie sheet.
Place on cookie sheet and flatten gently with your thumb or the bottom of a glass. They do spread some so don't crowd.
Bake at 350 degrees for 7-9 minutes; start with 7 to test your oven. Then hide a batch for your snacking pleasure before you give your family a taste. In my oven when I first posted this recipe 8 minutes brought them to perfection; I now have a new oven in a different house and I bake them for 7 minutes.
If you put two cookie sheets in the oven at once, then halfway through rotate the pans top/bottom and front/back for more even heat distribution.
After you take the pans out, let them sit for 1-2 minutes before removing from the pan. This allows them to set up; if you try to take them off the pan too soon they'll be floppy and tear apart.
Advice from experience: Double this recipe. You won't be sorry.
Better than Best Oatmeal Cookies
Preheat oven to 350 degrees.
Cream together:
1 c. butter at room temperature (Don’t use shortening—it makes all the difference in the world! And for even more amazing flavor, brown the butter first. Substituting coconut oil can work; don't melt it down to be runny.)
3/4 c. white sugar
3/4 c. brown sugar
1 egg (Could use egg substitute for a vegan version, but if you’re a vegan you’ll miss the buttery goodness mentioned above)
1 t. vanilla
Sift together, then add to the creamed mix:
1-1/2 c. whole wheat pastry flour (yes, you can use white if you must)
1 t. soda
¼ t. salt
¼ t. nutmeg
½ t. cinnamon
Optional: 2 T. ground flaxseed (adds omega 3 for vegetarians)
Optional additional spices: 1/4 t. each ginger, mace or allspice; dash cloves.
Stir in:
1-1/2 c. rolled oats
¾ c. finely chopped walnuts and/or pecans
Prepare a bowl of cinnamon/sugar
1/3 c. white sugar
1+ t. cinnamon (keep adding cinnamon until you get the color you want--darker if you want a heavier hit of cinnamon, but if you've added the spices above you don't need too much)
Roll dough into balls the size of small walnuts, then roll in the cinnamon/sugar mix.
Use parchment or silicon sheets to line the cookie sheets if you have it/them--handy stuff! If you don't have that, grease the cookie sheet.
Bake at 350 degrees for 7-9 minutes; start with 7 to test your oven. Then hide a batch for your snacking pleasure before you give your family a taste. In my oven when I first posted this recipe 8 minutes brought them to perfection; I now have a new oven in a different house and I bake them for 7 minutes.
If you put two cookie sheets in the oven at once, then halfway through rotate the pans top/bottom and front/back for more even heat distribution.
After you take the pans out, let them sit for 1-2 minutes before removing from the pan. This allows them to set up; if you try to take them off the pan too soon they'll be floppy and tear apart.
