Since Autumn has officially begun, I am now leaning into all the flavors, apple pie, cinnamon, pumpkin— I am here for it! And you know what else I think screams fall- oatmeal cookies. Something so old school, so homey, the dark brown sugar, the cinnamon and spices, everything about it.

So here is one of my favorite recipes I make, I base my recipe off of Sally’s Baking Addiction, and I hope you like it as well. I use both light and brown to deepen the richness of the cookie, but doing it so that my kids still like them!

Oatmeal Cookies

Makes about 16 cookies

• 2.5 sticks of room temperature unsalted butter

• 1/2 cup light brown sugar

• 1/2 cup dark brown sugar

• 1/2 cup granulated sugar

• 1 room temperature egg

• 1 tbsp molasses

• 1 tbsp vanilla extract

• 1 1/2 cups all purpose flour

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1.5 tsp cinnamon

• 1/4 tsp ground cloves

• 3 cups oats

Method

Preheat your oven to 350 convection or 375.

Line a couple of baking sheets with parchment paper.

Whisk together your dry ingredients in a small bowl- the flour, spices, baking soda, salt, and oats. Set aside.

In a stand mixer fitted with a paddle attachment, mix together the butter and all of the sugars. Allow to cream nicely, about 3 minutes.

Next, add your egg, molasses, and vanilla and mix until thoroughly incorporated.

With your mixer on the lowest speed (so that those ingredients don’t go flying!), slowly add in the dry ingredients. Once mostly incorporated, you should raise the speed on your mixer. If the bottom of the mixer is not mixed in, grab a wooden spoon and mix until combined.

Using a medium sized cookie scoop, about 1.5-2 tbsp of dough, place the cookie dough scoops on the lined baking sheet about 2-3” apart. Bake for 10 minutes, rotating the pan half way, and allowing them to initially cool on the pan before finishing the cool off time on a rack.

These are GREAT with a frosting like this or this Apple Pie Spiced frosting from my instagram!