Sharon'S Oatmeal Cookies
Chewy, nutty oatmeal cookies with warm cinnamon and vanilla, perfect for satisfying sweet cravings or sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Beat canola oil and granulated sugar until fluffy.
- Add eggs (or egg substitute) and vanilla, then beat well.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Stir in old fashioned oats and nuts.
- Drop rounded spoonfuls of dough onto ungreased cookie sheets.
- Bake for 11 to 12 minutes until golden brown.
- Cool cookies on sheets for 1 to 2 minutes, then transfer to a cooling rack.
- Store in a tightly closed container.
Tips & Substitutions
For a healthier version, consider substituting half of the canola oil with unsweetened applesauce. You can also use whole wheat flour instead of all-purpose flour for added fiber. If you prefer a nut-free option, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds. For extra flavor, add a handful of chocolate chips or dried fruit to the dough.
Serving Suggestions
Serve these oatmeal cookies with a glass of cold milk or a warm cup of tea for a delightful treat. They pair beautifully with Best Deviled Eggs for a casual gathering. You can also crumble them over yogurt or ice cream for a delicious dessert. For a festive touch, consider adding a sprinkle of powdered sugar on top before serving.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them; simply place layers of cookies separated by parchment paper in a freezer-safe bag. To enjoy them later, thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon'S Oatmeal Cookies contains roughly 1693 calories, with 26g protein, 166g carbohydrates, and 68g fat. It is an excellent source of protein (52% of the Daily Value), potassium (41% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of oil instead of canola oil?
Yes, you can substitute canola oil with vegetable oil or melted coconut oil. Each will impart a slightly different flavor, but they will both work well in this recipe. Just be mindful that coconut oil is solid at room temperature, so it should be melted before mixing.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the center looks set but slightly soft. Keep in mind that they will continue to cook a bit after removing them from the oven. If you prefer a chewier texture, take them out on the earlier side of the baking time.
Can I make these cookies gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. 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).