Description
Classic oatmeal cookies featuring a perfect balance of cinnamon, sweet brown sugar, and chewy oats, optionally enriched with your favorite mix-ins like chocolate chips or nuts. These cookies offer a soft, chewy texture with a slightly golden edge, deliciously ideal for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (186g)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 ½ cups packed brown sugar (300g)
- 2 large eggs
- 1 teaspoon vanilla extract
Main Components
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (optional: M&Ms, chocolate chips, chopped nuts, raisins, or other candy)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, salt, and baking soda. Set aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, cream the softened butter and brown sugar together until smooth and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla extract, beating until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix to maintain cookie tenderness.
- Add Oats and Mix-Ins: Stir in the quick cooking oats, then fold in your desired mix-ins such as chocolate chips or nuts.
- Chill the Dough: Using a tablespoon measure, scoop out 2-tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper or wax paper. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to chill thoroughly, which helps the cookies maintain their shape and achieve a chewy texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats (Silpats).
- Arrange Cookies and Bake: Place the chilled dough balls on the baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12 minutes or until the cookie bottoms are slightly golden and edges turn golden and the tops lose their glossy sheen.
- Cool Cookies: Allow baked cookies to cool on the cookie sheets for 10 minutes, then transfer them to cooling racks to cool completely.
- Store or Freeze: Store the cooled cookies in an airtight container for up to 4 days, or freeze them in an airtight container or Ziploc bag for up to 2 months.
Notes
- Mix-in options include M&Ms, chocolate chips, chopped nuts, raisins, or other candies, using 1 ½ cups total.
- For smaller 1 tablespoon cookies, bake for 8-10 minutes; for cookie cakes, bake 18-25 minutes for two 9-inch cakes or 20-28 minutes in a 9x13-inch pan.
- Dietary substitutions: Use equal amounts of Earths Balance Vegan Butter Sticks for a vegan option or bread flour/1:1 gluten-free flour for gluten-free versions.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and texture.
- Replace brown sugar with 1 ¼ cups Swerve Sweetener Brown Sugar to make sugar-free cookies.
- This recipe can be doubled or halved easily.
- Always cream the butter and sugar before adding other ingredients to ensure proper texture.
- Whisk dry ingredients thoroughly before mixing them into the wet ingredients to avoid clumps.
- Chilling dough is essential for chewy, puffy cookies and proper spreading during baking.
- Use silicone baking mats or parchment paper for best non-stick results.
- Cookies are done when edges are golden and tops lose their glossy sheen.
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
