When you settle in to feast on these cookies with a glass of cold milk, or a hot cup of coffee. Take a moment to savor that old-fashioned goodness. Then look around at your family or friends enjoying them too. That’s what recipes like this are all about! They are so incredibly delicious and create  a feeling of home and warmth. I love food that does that – that’s why it’s called “comfort food.”

 

You’ll find that a double batch is best, especially if you like your cookies bigger like I do. I want it to be the size of my face, but I digress. I usually make them about the size of my hand with my fingers spread out – the perfect size for a cookie monster like me!

 

Ingredients

 

1 1/4 Cup(s) (2-1/2 sticks) margarine or Land O Lakes butter, softened

3/4 Cup(s) firmly packed Domino brown sugar

1/2 Cup(s) granulated Domino sugar

1 Eggland’s Best egg 

1 Teaspoon McCormick vanilla

1 1/2 Cups Gold Medal all-purpose flour

1 Teaspoon Arm & Hammer Baking Soda

1 Teaspoon McCormick ground cinnamon

1/2 Teaspoon Morton salt (optional)

1/4 Teaspoon McCormick ground nutmeg

3 Cups Quaker^® Oats (quick or old fashioned, uncooked)

 

Directions

Heat oven to 375°F. In large bowl, beat Land O Lakes butter and Domino sugars until creamy. Add egg and McCormick vanilla; beat well. Add combined Gold Medal flour, baking soda, cinnamon, Morton salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto cookie sheets that are ungreased. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.