Madison Padilla
Chief Copy Editor 


  • 2 1/2 sticks of butter 
  • 1/2 cups granulated sugar 
  • 3/4 cups of brown sugar 
  • 1 egg 
  • 1 teaspoon of vanilla 
  • 1 1/2 all-purpose flour 
  • 1 teaspoon of baking soda 
  • 1 teaspoon of ground cinnamon 
  • 1/2 teaspoon salt 
  • 1/4 ground nutmeg 
  • 3 cups of uncooked old-fashioned oats 
  • 1 bar of dark chocolate (or semi-sweet chocolate chips – based on preference) 

Oatmeal cookies get a bad reputation. Most people attribute them to tasteless, raison filled, wastes of flour, but I’m here to prove that wrong. To start preheat the oven to 375 degrees Fahrenheit. While the oven is preheating, stir the butter, brown sugar, and granulated sugar until creamy.  

Add in the vanilla and egg, once it is stirred well add in the dry ingredients excluding the oats. I would highly recommend stirring in the flour gradually as pouring it in at once will prove messy. After the dry ingredients are mixed, gradually add in the oats.   

With the base mixture complete, you are able to get creative with what you want to add. I personally enjoy chopping up a dark chocolate bar or toffee and caramel chips. Other ideas include adding dried cranberries, white chocolate chips, peanut butter chips, or different types of nuts. Once you add your chosen additive, take the dough and plop onto an ungreased cookie sheet. For an easier time handling the dough, I recommend using two spoons to scoop and remove the dough from the bowl to the cookie sheet.  

After that, place in the cookies into the oven for nine to eleven minutes or until you can see the edges turn golden brown. Remove the cookies from the oven and let sit. It is important to note that the cookies will continue to cook on the sheet from residual heat – be aware of that so you don’t overcook the cookies if you prefer them softer.  

One final thing to note is that the cookies will take on a more ball-like shape due to the high altitude. While I enjoy the texture of these cookies as a result of that, you can add 1-1/4 cups flour to change the texture. This recipe allows for plenty of creative freedom, and I highly recommend making them for a slightly healthier snack.  

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