Description
This classic oatmeal cookies recipe delivers soft, chewy cookies loaded with wholesome oats and your choice of mix-ins like chocolate chips, nuts, or raisins. With a rich buttery base and hints of cinnamon and vanilla, these cookies are perfect for any occasion. The dough requires chilling to develop flavor and ensure the perfect texture.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Others
- 3 1/4 cups quick cooking oats
- 1 1/2 cups mix-ins (optional, such as M&Ms, chocolate chips, chopped nuts, raisins, or candies)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda to combine and set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, cream the softened unsalted butter and packed brown sugar together until the mixture is smooth and creamy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract to the creamed mixture until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing carefully just until smooth to avoid overmixing the dough.
- Add Oats and Mix-ins: Mix in the quick cooking oats thoroughly, then gently fold in your choice of mix-ins if using.
- Chill the Dough: Scoop the dough into 2 tablespoon-sized balls and place them on a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Preheat Oven and Prepare Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats and arrange the dough balls spaced about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the bottoms turn lightly golden and the edges appear set but the tops have just lost their glossy sheen.
- Cool and Store: Allow cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to 2 months.
Notes
- Mix-ins Options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies to customize your cookies.
- Baking Variations: For 1 tablespoon-sized cookies bake 8-10 minutes; for two 9-inch cookie cakes bake 18-25 minutes; for a 9×13-inch cookie bar bake 20-28 minutes.
- Dietary Substitutions: Use Earth’s Balance Vegan Butter for a vegan option; substitute bread flour or gluten-free 1:1 flour for all-purpose flour; substitute half whole wheat flour for part of the all-purpose flour; use 1 ¼ cups Swerve Sweetener Brown Sugar for a sugar-free version.
- Additional Tips: This recipe can be doubled or halved easily. Always cream butter and sugar fully before adding other ingredients. Whisk dry ingredients thoroughly before mixing into wet. Baking soda is essential, not baking powder. Chilling dough is crucial for a chewy texture. Silicone baking mats or parchment paper work best for baking. Cookies are done when edges are golden and tops lose their shiny finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 196 kcal
- Sugar: 14 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg
