Description
A classic oatmeal cookie recipe featuring a delightful combination of rolled oats, warm cinnamon, and a perfect balance of brown and granulated sugars. These cookies are soft, chewy, and slightly crispy on the edges, ideal for enjoying as a comforting snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (180 grams)
- 3 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 sticks unsalted butter, room temperature (1 cup)
- 2 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt until well combined.
- Cream Butter and Sugars: In a separate mixing bowl, use a mixer on medium speed to cream the unsalted butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar mixture, followed by stirring in the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. The dough should be thick but cohesive.
- Chill Dough: Drop rounded tablespoons of the dough onto a silicone mat-lined baking sheet spaced about 3 inches apart. Refrigerate the dough on the baking sheet for 15 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the cookies for 11-12 minutes. They may look slightly underbaked when removed, but will continue to firm up on the hot baking sheet.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- Refrigerating the dough helps prevent spreading and maintains cookie shape during baking.
- Using a silicone mat or parchment paper on the baking sheet prevents sticking and promotes even baking.
- For extra texture and flavor, optional add-ins like raisins, chocolate chips, or nuts can be mixed into the dough before chilling.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
