Description
Delicious brown sugar oatmeal cookies that are chewy and perfect for any occasion.
Ingredients
Scale
- 1 cup (227g) butter, softened
- 2 cups (400g) brown sugar
- 21/2 teaspoons (10ml) vanilla extract
- 2 large eggs
- 1 3/4 cups (220g) all-purpose flour
- 11/2 teaspoon (6g) salt
- 1/21/2 teaspoon (2g) baking soda
- 3 cups (240g) old fashioned oats
Instructions
- Scoop & Roll Dough: Start by scooping the dough into balls, about the size of a tablespoon. As you roll them in your hands, they should feel slightly sticky but hold their shape. This helps create those lovely chewy cookies. It is important to not skip this step; if the dough balls are too large, they could end up baking unevenly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper, making sure it is nice and smooth. This will prevent the cookies from sticking and give them a nice even base. If you forget this step, you might end up with broken cookies when you try to lift them off the pan.
- Space Them Properly: Place the cookie dough balls about three inches apart on the sheet. You will want to give them room to spread without overcrowding. If you do not, they could merge into one giant cookie, which would not be ideal for munching!
- Bake & Watch Closely: Pop the cookies in a preheated oven and bake for around 12 minutes. You will know they are ready when the edges start to brown, but the centers still look soft. Avoid the temptation to leave them in longer; pulling them out at the right time helps keep that chewy texture.
- Cool Before Storing: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This way, they can set up nicely and become easier to handle. If you store them too soon, they might crumble apart, and nobody wants that!
Notes
- Storage Tips: Store cookies in an airtight container for about 2-3 days at room temperature or in the fridge for 3-4 days. Freeze cooled cookies in a freezer-proof container for up to three months.
- Expert Tips: Use room temperature ingredients for best results. Space cookie dough mounds 3 inches apart to prevent spreading. Watch baking time closely, as it may vary. If the cookie dough seems too wet, try chilling it for about 30 minutes before baking to help them hold their shape better. When measuring flour, spoon it into the measuring cup and level it off to avoid crumbly cookies caused by too much flour. If your cookies spread too much, using 3 inches between dough mounds on the baking sheet can help them bake evenly. For chewy cookies, room temperature eggs and butter are key; let them sit out for about 30 minutes before mixing. When baking, keeping an eye on your cookies after 10 minutes can prevent overbaking and ensure they stay soft.
- Reheating Instructions: To reheat, place cookies in a microwave for 10-15 seconds on a microwave-safe plate, or warm in an oven at 350 degrees F for about 5 minutes until just heated through.
- Serving Suggestions: Serve with a glass of milk. Pair with tea or coffee. Stack them in a decorative jar for gifting.
- Recipe Variations: Add chocolate chips for a sweeter twist. Incorporate nuts like walnuts or pecans for extra crunch. Use a blend of white sugar and brown sugar for different sweetness.
- Ingredient Notes: When selecting oats, opt for old fashioned oats for the best texture. If you do not have brown sugar, you can use white sugar mixed with a bit of molasses as a substitute for dark brown sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 13g
- Sodium: 144mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg