Description
These easy oatmeal cookies are a delightful treat, perfect for any occasion!
Ingredients
Scale
- 1 cup (120g) all-purpose flour, spooned and leveled
- 1/21/2 teaspoon (2g) baking soda
- 1/41/2 teaspoon (1g) baking powder
- 1/21/2 teaspoon (3g) fine sea salt
- 1/21/2 teaspoon (1g) ground cinnamon
- 1/2 cup (113g) salted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large (50g) egg
- 11/2 teaspoon (5ml) pure vanilla extract
- 1 1/2 cups (135g) old-fashioned oatmeal
- 1 cup (150g) mix-ins (chocolate chips, raisins, etc.)
Instructions
- Scoop & Shape Dough: Start by scooping the dough into tablespoon-size portions. It should feel slightly sticky and look thick when you take it out. Shape each scoop into a ball and place them on a lined baking sheet. Be careful not to flatten them too much, or your cookies will spread too thin.
- Bake & Set Timer: Pop the cookies into a preheated oven. You will want them to bake until they start to turn a light golden brown. Check them around the 10-minute mark; timing can be tricky since all ovens vary. Taking them out too early can result in gooey centers, which may not firm up as they cool.
- Cool & Enjoy: Once baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. They will look a bit puffy at first but will settle. Skipping the cooling step can lead to a crumbly texture, so give them time to firm up.
Notes
- Store oatmeal cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
- Make sure to beat the butter and sugars until light and fluffy for perfect texture.
- Use the scoop and level method for flour to avoid over-measuring.
- If cookies spread too much, butter should be softened but not melted, and make sure to check your oven’s temperature for accuracy.
- When cookies turn out dry or crumbly, measuring flour using the scoop and level method is helpful to avoid overdoing it.
- If you find your cookies are too chewy, adjusting the oats or modifying the baking time can help you achieve your desired texture.
- To reheat, place cookies in a microwave-safe dish and heat in the microwave for 10-15 seconds until warm.
- Serve slightly warm with a glass of milk. Pair with ice cream for dessert sandwiches. Include on a holiday cookie platter.
- Substitute brown butter for regular butter for a richer flavor. Add coconut flakes for a tropical twist. Incorporate pumpkin spice for a seasonal taste.
- For substitutions, use unsalted butter or coconut oil instead of salted butter. You can swap out all-purpose flour for gluten-free flour. If using quick oats instead of old-fashioned oatmeal, note that the cookies will be less chewy. Dark brown sugar or coconut sugar can be used in place of light brown sugar. Organic cane sugar can replace granulated sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 12g
- Sodium: 151mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg