Oatmeal Cookies
These old-fashioned oatmeal cookies are soft and chewy with crisp edges, thanks to hearty rolled oats and a generous hit of cinnamon — ready in under 30 minutes with no chilling required.
Equipment
- Stand or hand mixer - for creaming the butter and sugar
- Large mixing bowls - one for wet and one for dry ingredients
- Baking sheets - at least two so you can rotate batches
- Parchment paper or silicone mat
- Cookie scoop - 1.5 tablespoon size for even cookies
- Measuring cups and spoons - or a kitchen scale
Ingredients
- 1 cup unsalted butter - 227g, softened to room temperature
- 1 cup packed light brown sugar - 200g
- 1/2 cup granulated sugar - 100g
- 2 large eggs - at room temperature
- 2 teaspoons pure vanilla extract - 10ml
- 1 1/2 cups all-purpose flour - 190g, spooned and leveled
- 1 teaspoon baking soda - 5g
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats - 270g
Instructions
- Set your oven rack to the middle position and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and make sure your butter and eggs are at room temperature.
- Place the softened butter, brown sugar, and granulated sugar in a large bowl. Beat with a mixer on medium speed for about 2 to 3 minutes, until pale and fluffy, scraping down the sides once.
- Add both eggs, one at a time, beating well after each addition. Pour in the vanilla extract and mix just until the batter looks smooth and slightly glossy, scraping the bowl again.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add this dry mix to the wet ingredients and beat on low speed just until no streaks of flour remain.
- Add all 3 cups of rolled oats to the dough. Mix on low speed, or fold by hand with a sturdy spatula, until the oats are evenly distributed; the dough will be thick and a little stiff.
- Use a 1.5 tablespoon cookie scoop to portion the dough onto the lined sheets, spacing the mounds about 2 inches (5 cm) apart. Fit roughly 12 cookies per standard sheet and bake one tray at a time.
- Bake each tray for 11 to 13 minutes, until the edges are set and lightly golden. Pull the cookies at 11 minutes when the centers still look slightly underdone for a chewier result.
- Let the cookies sit on the hot pan for 5 minutes so they firm up enough to move, then transfer them to a wire rack to cool completely. Repeat with the remaining dough, letting the pans cool between batches.
Notes
- Always cool your pans between batches — scooping dough onto a hot pan melts the bottoms into greasy discs before they can set.
- Measure flour by weight if you can; too much flour is the number one cause of dry, crumbly oatmeal cookies.
- Do not overbake — the centers should look just shy of done when you pull them, since they keep cooking on the pan.
- For taller cookies with less spread, cover the dough and chill it for 30 to 60 minutes before scooping.
- To toast the oats for deeper flavor, spread them on a dry sheet and toast at 350°F for 5 to 7 minutes, then cool before adding.
- Use room-temperature butter, not melted — melted butter makes the dough loose and the cookies thin and greasy.
- Rotate the pan halfway through if your oven has hot spots, so the batch browns evenly.
- Store in an airtight container at room temperature for up to 5 days; keep a slice of sandwich bread in the tin to hold moisture.
- Freeze baked cookies layered between parchment for up to 3 months, or freeze scooped dough balls and bake straight from frozen, adding 1 to 2 minutes.
- For variations, add about 1 cup of mix-ins when you stir in the oats — raisins, chocolate chips, toasted pecans, shredded coconut, or dried cranberries with white chocolate.
Nutrition
Serving: 1CookieCalories: 155kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 110mgFiber: 1gSugar: 11g
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