Liz'S Oatmeal Cookies(Club Member: Ben Steadman)
Chewy, hearty oatmeal cookies with a hint of cinnamon and optional nuts, perfect for satisfying sweet cravings and enjoyed by all ages.
Ingredients
Instructions
- Beat the eggs and keep them separate.
- Mix 1 cup brown sugar, 1 cup granulated sugar, 3 cups oats, 1 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Add 1 cup cooking oil, beaten eggs, 1 teaspoon vanilla, 1/2 to 1 teaspoon cinnamon, and optional 1 cup nuts. Stir together well.
- Spoon the dough into 1-inch rounds onto a baking sheet, placing them 2 inches apart.
- Bake for 12 to 15 minutes at 325°F.
Tips & Substitutions
For a chewier texture, use old-fashioned oats instead of quick oats. You can substitute half the cooking oil with unsweetened applesauce for a healthier option. If you're out of eggs, a flaxseed meal (1 tablespoon mixed with 3 tablespoons water) works well as a binder. Adjust the cinnamon based on your preference; a little more can enhance the flavor profile of these delicious cookies.
Serving Suggestions
These oatmeal cookies are delightful on their own but can also be paired with a glass of milk or a scoop of ice cream for an indulgent treat. Serve them alongside a warm cup of tea or coffee for a cozy afternoon snack. They also make a great addition to lunchboxes or as a sweet treat at picnics.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Place layers of parchment paper between the cookies to prevent sticking, and store them in a freezer-safe bag. When ready to enjoy, thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Liz'S Oatmeal Cookies(Club Member: Ben Steadman) contains roughly 336 calories, with 3g protein, 32g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in the recipe?
Absolutely! You can use walnuts, pecans, or even chocolate chips instead of nuts if you prefer. Each type will give the cookies a unique flavor and texture, so feel free to experiment based on what you have on hand.
What’s the best way to know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your oats are certified gluten-free, as some brands may be processed in facilities that handle gluten-containing grains.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).