Oatmeal Sugar Cookies
These hearty oatmeal sugar cookies feature warm cinnamon and sweet sugars, delivering a chewy, flavorful treat perfect for satisfying cravings or sharing with friends and family.
Ingredients
Instructions
- Cream together the brown sugar, white sugar, and shortening.
- Add vanilla and beaten eggs to the creamed mixture and mix well.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture.
- Stir in the quick oatmeal until well combined.
- Drop by spoonfuls onto a greased baking sheet.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown.
Tips & Substitutions
For a chewier texture, consider substituting half of the shortening with unsweetened applesauce. You can also use whole wheat flour instead of all-purpose flour for a nuttier flavor. If you prefer a different spice profile, try adding nutmeg or ginger in place of some cinnamon. Always ensure your baking soda is fresh to achieve the best rise.
Serving Suggestions
These oatmeal sugar cookies are perfect alongside a glass of cold milk or a cup of tea. For an extra indulgent treat, try serving them with a scoop of vanilla ice cream or crumbling them over yogurt. They also make a delightful addition to a dessert platter at gatherings, pairing well with other classic American recipes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them from getting stale, you can also add a slice of bread to the container. If you want to freeze them, wrap each cookie in plastic wrap and place them in a freezer bag for up to three months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Sugar Cookies contains roughly 89 calories, with 0g protein, 15g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
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 rolled oats instead of quick oats in this recipe?
Yes, you can use rolled oats instead of quick oats, but the texture of the cookies may be slightly different. Rolled oats will give the cookies a heartier bite. If you prefer a smoother texture, you may want to pulse the rolled oats in a food processor for a few seconds before adding them to the dough.
What can I substitute for shortening?
If you don’t have shortening, you can substitute an equal amount of unsalted butter or coconut oil. Both will impart a richer flavor to the cookies. Keep in mind that using butter will result in a slightly different texture, making the cookies more crisp than chewy.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. If you prefer a softer cookie, you can take them out of the oven just before they reach the desired color.
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).