Oatmeal Cookies

This something about Autumn air that has me crave homemade Oatmeal Cookies.

Ingredients:

• 1 3/4 Cup All Purpose Flour
• 1 1/4 Cup of Butter
• 3/4 Cup Light Brown Sugar (packed)
• 1/2 Cup Sugar
• 3 Cups Old Fashioned Quaker Oats
• 1 Egg
• 1 TSP Baking Soda
• 1/4 TSP Cinnamon (ground)
• 1/4 TSP Nutmeg (ground)
• 1/4 TSP Salt
• 1 TSP Vanilla

Instructions:

Preheat oven to 375F.

Mix Butter and Sugars until creamy.

Add Eggs and Vanilla. Beat well. Add all other ingredients and mix well.

Drop a teaspoon full onto a baking sheet and bake for 10 minutes.

Cool on a rack. Store in a sealed container once completely cooled.

Tips:

• Bake time may vary depending on your oven.
• For bars, just press dough onto a ungreased 9 x 13 baking dish. Bake for 25 -30 minutes until golden. Place baking dish on a cooling rack. Once completely cooled, cut into squares. Yields approximately 24 bars.
• If adding butterscotch chips, peanut butter chips, or semi sweet chocolate chips do not add Cinnamon or Nutmeg.
• If preferred you may increase TSP to 1 TSP Cinnamon and/or 1/2 TSP Salt.
• Optional additions chopped nuts and raisins.
• Properly sealed, cookies last 1 – 2 weeks at room temperature.
• Properly sealed, cookies last 3 – 6 months in the freezer.
• Prepared frozen cookie dough is balls do not requiring thawing, just bake for an additional 2 – 3 minutes. If freezing in a log, thaw overnight in the refrigerator.
• Properly sealed prepared cookie dough is freezable up to 3 months.