Amish Oatmeal Cookies

amish-oatmeal-cookieOatmeal cookies are among my favorite, and these cookies offer a delightful twist on the classic treat. This recipe comes from the King Arthur Flour Cookie Companion and includes some surprising touches; there’s nutmeg in the dough along with cinnamon, and a brown sugar cinnamon mixture for coating. The original recipe includes raisins, but I decided to leave them out. If you’d like to add them, go for 1/2 cup and add them after you stir in the oats.

I didn’t expect these cookies to spread out when baking as much as they did, so I advise you to leave plenty of room on your baking sheets, at least a few inches between each cookie. Also, let them cool on the baking sheets for just a minute or two once they’re done baking; any more time, and they might end up overdone.


  • 8 tablespoons butter, slightly softened
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 2 tablespoons milk
  • 1 cup flour
  • 1 cup old-fashioned oats

For the coating

  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon


In a mixing bowl, beat butter, sugars, baking powder, salt, baking soda, vanilla, cinnamon, and nutmeg. Add eggs and milk, beating until combined.

Mix in flour on low speed until just incorporated, then stir in oats.

Refrigerate dough for at least 1 hour or until firm.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

In a small bowl, combine light brown sugar and cinnamon, mixing with a fork to combine.

Scoop dough using a 1-inch cookie scoop and roll into balls, then dip in brown sugar mixture to coat.

Place on cookie sheets, spacing at least 2 inches apart. If desired, use the tines of a fork to flatten slightly – I omitted this step in my preparation.

Bake for 10-12 minutes, until centers are still puffy but edges are golden brown. Remove from oven and cool on baking sheets for a few minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days.