These cookies are like a warm hug straight out of a gorgeous Autumn evening.
Like almost everyone else who lives in an All-Seasons state I. LOVE. Fall.
I love the colors, I love the temperature, I love the smells (the candle selection during this season is just amazing) and I LOVE the spices that make me feel all warm and cozy.
I’ll drink autumn spices in my tea, I’ll burn bourbon-pumpkin and apple-cinnamon candles all day, I’ll decorate with fake pumpkins (and real ones!) galore, Spencer and I will travel with his family up to Wisconsin to the apple orchards at Gays Mills and make our way back to Iowa with several bundles of Honeycrisp Apples (we’ll later turn them into Apple Pie Moonshine- recipe coming soon!) BUT MOSTLY… I’ll eat Fall pastries and bake bake bake!
Cookies actually use to be the bane of my baking-existence. I hated making them because I could NEVER get it right. They’d be too chewy or too hard, too soft or too dry, and all the other adjectives you could use to describe cookies. You name it, I followed the recipe. It took me a long time to realize that there are just a multitude of different kinds of cookies and so many different textures that it’s impossible to find that “one-recipe-fits-all” cookie. Then the pieces (or leaves because it’s Autumn!) started to fall into place and I gradually collected several recipes that I now stand-by.
I got the idea for these particular cookies because I wanted to entertain some company (my wonderful and ALWAYS supportive best friend who also happens to be my cousin!) and she loves fall just as much as I do! I had some extra old fashioned oats I wanted to get rid of to free-up some cupboard space and the rest is history! I just added a bunch of spices I knew she would love and thus the Oatmeal Cinnamon Chip cookies were baked into existence. While these cookies don’t have any of the above mentioned apples or pumpkins, they are the PERFECT recipe to kick-start the Autumn season (and keep it going- no judgement here if you want to just keep baking these over and over and over and over…. I know I will!)
What you will need:
- Baking Soda
- Brown Sugar
- Granulated Sugar
- Unsalted Butter
- Hershey’s Cinnamon Baking Chips (THESE ARE VERY IMPORTANT- I couldn’t find any at my usual grocery store for this batch and ran around town until I found some at Target in their seasonal candy aisle.)
- Old Fashioned Oats
- Ground Allspice
- Ground Nutmeg
- Ground Cloves
Oatmeal Cinnamon Chip Cookies
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Iodized Salt
- 1 cup Unsalted Butter (2 sticks) Softened
- 3/4 cup Light Brown Sugar
- 3/4 cup Granulated Sugar
- 3 oz Buttermilk
- 2 Large Eggs
- 3/4 tsp Ground Nutmeg
- 3/4 tsp Ground Cloves
- 1 1/2 tsp Cinnamon
- 3/8 tsp Allspice
- 1 1/2 cups Old Fashioned Oats
- 1 10-oz Package Hershey's Cinnamon Baking Chips
- Preheat oven to 375 degrees Fahrenheit
- In a medium bowl, combine the flour, baking soda, salt, nutmeg, cloves, cinnamon and allspice and whisk to combine.
- In a stand mixer (or with a hand mixer) beat butter on medium for 30 seconds. Add in brown and granulated sugar and beat until light and fluffy. Add eggs, one at a time, and beat until well mixed.
- Add your flour mixture to your stand mixer in three parts and mix until combined. You may need to use a spatula to scrape down the sides in between additions. Add in your oats and cinnamon chips and combine. The batter will be thick at this point.
- Lastly, add your buttermilk and mix until just combined.
- On a prepared baking sheet (I use a silicone baking mat), drop cookies using a small cookie scoop or tablespoon. I arrange 12 cookies per tray.
- Bake cookies at 375 degrees Fahrenheit for 8 minutes. Bake a batch of 12 cookies at a time, to get an even bake. Once cookies are done, let them sit on the baking sheet (away from the heat) for around 8 minutes (the time to bake your next batch) then transfer to a cooling rack.
- If you don't have a silicone baking mat, parchment paper should do fine. Watch your first batch of cookies though as the silicone baking mat creates a more even bake than parchment paper. You may need to adjust the time the cookies are in the oven if using parchment paper.