There’s something delightfully old-fashioned about Dandy-Do Cookies. These cookies come from a time when home baking was simple, generous, and meant to be shared. Soft in the center, lightly crisp around the edges, and packed with comforting flavors, Dandy-Do Cookies are the kind of treat that feels right at home on a kitchen counter, wrapped in wax paper, or served with a warm cup of tea or milk.
What makes these cookies special is their balance: rich but not heavy, sweet but not overpowering, and endlessly adaptable. They’re perfect for bake sales, lunchboxes, holidays, or just because you want something homemade and cozy.
Ingredients (Makes about 24 cookies)
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 cup (90 g) rolled oats
- ½ cup (85 g) chocolate chips or raisins
- ½ cup (60 g) chopped walnuts or pecans (optional)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or lightly grease them. This prevents sticking and ensures even baking.
2. Cream the Butter and Sugars
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or wooden spoon, cream together until light and fluffy, about 2–3 minutes. This step is important—it incorporates air into the dough and helps create a tender cookie.
3. Add Wet Ingredients
Beat in the egg until fully combined, then mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking helps distribute the leavening evenly, which leads to consistent cookies.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain. Do not overmix—this keeps the cookies soft.
6. Fold in the Good Stuff
Gently fold in the rolled oats, chocolate chips (or raisins), and nuts if using. The dough will be thick and hearty.
7. Scoop and Shape
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Lightly press the tops down with your fingers for even baking.
8. Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Do not overbake—Dandy-Do Cookies continue to firm up as they cool.
9. Cool
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Texture & Flavor Notes
- Soft and chewy center with lightly crisp edges
- Warm spices add depth without overpowering
- Oats give a hearty, comforting bite
- Perfect balance of sweetness and richness
Serving Suggestions ☕🥛
- Serve warm with a glass of cold milk
- Pair with coffee or tea for an afternoon treat
- Stack on a plate for bake sales or gatherings
- Crumble over vanilla ice cream for an easy dessert
