Description
Classic oatmeal cookies with a soft, chewy texture and delightful mix-in options like chocolate chips or nuts. These cookies are chilled before baking to ensure perfect puffiness and a rich buttery flavor.
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
Other
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins such as M&Ms, chocolate chips, chopped nuts, or raisins (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until fully combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and packed brown sugar together until smooth and fluffy, approximately 1-2 minutes. Alternatively, use a hand mixer in a large bowl.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, beating the mixture until smooth and uniform in texture.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing slowly to avoid over-mixing, until just combined.
- Add Oats and Mix-ins: Stir in the quick cooking oats thoroughly, then fold in any desired mix-ins such as chocolate chips, nuts, or raisins.
- Chill Dough: Using a cookie scoop or spoon, form dough balls about 2 tablespoons each and place them on a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to 1 hour to firm up the dough for optimal texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats, spacing the dough balls about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the chilled dough balls for 12 minutes or until the bottoms are slightly golden and the edges are set. The tops should lose their glossy sheen but remain soft.
- Cool: Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in an airtight container or a zip-top bag for up to 2 months.
Notes
- Mix-ins can include 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or candy of your choice.
- For smaller 1 tablespoon cookies, bake for 8-10 minutes; for cookie cakes in a 9-inch pan, bake 18-25 minutes; for a 9x13-inch pan, bake 20-28 minutes.
- To make these cookies vegan, substitute Earth Balance vegan butter sticks for the butter.
- Substitute bread flour or gluten-free 1:1 all-purpose flour blend if needed.
- For a whole wheat variation, substitute half the all-purpose flour with whole wheat flour.
- To make sugar-free, use 1 ¼ cups Swerve Sweetener Brown Sugar instead of brown sugar.
- This recipe can be easily doubled or halved depending on your needs.
- Always cream butter and sugar thoroughly to ensure a light texture.
- Chilling dough is essential to achieve soft and chewy cookies with good shape.
- Use baking soda, not baking powder, for proper leavening and texture.
- Baking on silicone mats is preferred but parchment paper works well.
- Cookies are done when edges are golden and tops have lost their glossy shine.
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
