Print

Oatmeal Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

Classic oatmeal cookies that are chewy and flavorful with a hint of cinnamon, perfect for a comforting treat. These cookies feature a soft dough chilled for better texture and can be customized with your favorite mix-ins like nuts, raisins, or chocolate chips.

Ingredients

Dry Ingredients

  • 1 ½ 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 ½ cups (300g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Main Ingredient

  • 3 ¼ cups (320g) quick cooking oats

Optional Mix-ins

  • 1 ½ cups mix-ins of choice (e.g., chocolate chips, raisins, nuts)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until evenly combined. Set this mixture aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, cream the softened unsalted butter and brown sugar together until the mixture is smooth and creamy, about 1-2 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, continuing to mix until the mixture is smooth and well incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing gently until just combined. Avoid overmixing to maintain cookie texture.
  5. Add Oats and Mix-ins: Fold in the quick cooking oats, then stir in the optional mix-ins of your choice until evenly distributed throughout the dough.
  6. Chill the Dough: Scoop dough into 2-tablespoon-sized balls and arrange 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 firm up the dough.
  7. 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, spacing the dough balls about 2 inches apart.
  8. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the bottoms are lightly golden. This ensures a perfect chewy texture with a slight crispness on the edges.
  9. Cool the Cookies: Let the cookies cool on the cookie sheets for 10 minutes to set, then transfer them to a wire rack to cool completely.
  10. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in an airtight container or Ziploc bag for up to 2 months.

Notes

  • Chilling the dough is crucial for better texture and to prevent the cookies from spreading too much during baking.
  • Feel free to customize your oatmeal cookies with mix-ins like chocolate chips, chopped nuts, dried cranberries, or raisins according to your preference.
  • Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  • Do not overmix the dough to maintain a tender crumb in the cookies.
  • Letting the cookies cool on the baking sheet first helps them hold their shape before transferring to a rack.

Find it online: http://bitezly.com/oatmeal-cookies-recipe/