What you need,
1 cup of butter, softened
1 cup granulated sugar
1 lg. egg
2 tsp. vanilla extract
1 2/3 cup all-purpose flour
¾ tsp. baking soda
1/8 tsp. baking powder
¼ tsp. salt (I used salted butter as usual so I left the
salt out)
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1½ cup quick cooking oats
Heat your oven to 350 degrees. Line a cookie sheet with
parchment paper or a silpat mat.
In the bowl of a stand mixer beat the butter and sugar
together until light and fluffy. Add in the egg and beat for 30 seconds until
fully incorporated. Add the vanilla.
In a bowl sift together the flour, baking soda, baking powder,
salt (if you are using it), cinnamon and nutmeg.
Add it to the butter mixture and mix until fully
incorporated.
Add the oats and mix until just combined.
Scoop the dough by the heaping tablespoon full onto the
prepared pan.
Bake for 8-10 minutes until lightly golden brown around the
edges. Let the cookies cool for 2 minutes on the pan then transfer to a wire
rack to cool completely.
Store the cookies in an airtight container for up to 5 days,
or in the freezer for up to 3 months.
Jen of My Tiny Oven
