Scott'S Oatmeal Delight Cookie
A hearty oatmeal cookie packed with cinnamon and brown sugar, perfect for satisfying sweet cravings or sharing with friends and family.
Ingredients
Instructions
- In a large mixing bowl, cream together the margarine, sugar, brown sugar, and vanilla until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
- Stir in the oats until evenly combined.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake at 350°F (175°C) for about 10-12 minutes or until golden brown.
- Allow cookies to cool on baking sheet for a few minutes before transferring to wire racks to cool completely.
Tips & Substitutions
For a dairy-free version, substitute margarine with coconut oil. You can also replace the egg with a flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan option. Adjust the baking time if you make larger cookies, ensuring they are golden brown. Consider adding nuts or chocolate chips for added texture and flavor.
Serving Suggestions
These cookies pair beautifully with a glass of milk or a warm cup of coffee. For a delightful dessert experience, serve them alongside Lindsey'S Lemon Cookies for a refreshing contrast. They also make a great addition to a cookie platter for gatherings or as a sweet treat in lunchboxes.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Scott'S Oatmeal Delight Cookie contains roughly 938 calories, with 17g protein, 174g carbohydrates, and 19g fat. It is an excellent source of iron (37% of the Daily Value), protein (35% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1717mg per serving (75% 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 quick oats instead of rolled oats?
While you can use quick oats, the texture of the cookies may be slightly different. Rolled oats provide a chewier consistency, while quick oats can make them a bit softer. If using quick oats, reduce the amount slightly to avoid overly mushy cookies.
What can I do if my dough is too sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape. You can also add a little extra flour, a tablespoon at a time, until the desired consistency is reached.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven, so be careful not to overbake them for the best texture.
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).