Description
This classic oatmeal cookie recipe features a perfect balance of old-fashioned rolled oats, warm cinnamon, and a blend of brown and granulated sugars. Soft and chewy with a lightly crisp edge, these cookies are ideal for a comforting treat or snack. The dough is chilled briefly to help maintain the cookie shape before baking to golden perfection in the oven.
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 flour, oats, baking powder, baking soda, cinnamon, and salt until evenly mixed.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer on medium speed to cream the room temperature unsalted butter with both the brown and granulated sugars for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to evenly distribute the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand just until the dough comes together. The dough will be thick and slightly sticky.
- Chill Dough and Prepare Baking Sheet: Drop the cookie dough by rounded tablespoons onto a baking sheet lined with a silicone mat, spacing them about 3 inches apart. Refrigerate the sheet for 15 minutes to help the cookies hold their shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
- Bake Cookies: Bake the cookies in the preheated oven for 11-12 minutes. They should look slightly underbaked when removed from the oven as they will continue to set on the hot baking sheet.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents breaking and helps the cookies set perfectly.
Notes
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Make sure butter is room temperature before creaming to achieve a light texture.
- Use old-fashioned rolled oats for optimal texture; instant oats will alter the chewiness.
- Refrigerating the dough helps prevent spreading and maintains cookie shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
