Description
Classic homemade oatmeal cookies featuring a chewy texture and rich flavor with cinnamon and optional mix-ins like chocolate chips or nuts. This recipe produces soft, puffy cookies perfect for snacking or dessert, with easy-to-follow steps including dough chilling for optimal texture.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 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 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredient
- 3 1/4 cups quick cooking oats
Optional Mix-ins
- 1 1/2 cups mix-ins (M&Ms, chocolate chips, chopped nuts, raisins, or other candy)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until combined. Set aside.
- 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 packed brown sugar for about 1-2 minutes until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until smooth and fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain cookie texture.
- Add Oats and Mix-ins: Stir in the quick cooking oats until evenly distributed in the dough. Fold in any desired mix-ins like chocolate chips or nuts.
- Chill Dough: Scoop 2-tablespoon-sized balls of dough onto a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough, which helps produce a soft and chewy cookie.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats (Silpats).
- Arrange Dough Balls: Place chilled dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the bottoms are slightly golden and edges are turning golden. The tops will lose their glossy sheen indicating doneness.
- Cool: Allow cookies to cool on the cookie sheets for 10 minutes to firm up, then transfer to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze in airtight containers or ziplock bags for up to 2 months.
Notes
- Mix-in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies.
- Baking variations: For 1 tablespoon cookies bake 8-10 minutes; for two 9-inch cookie cakes bake 18-25 minutes; for a 9×13-inch pan bake 20-28 minutes.
- Dietary substitutions: Substitute Earth’s Balance Vegan Butter Sticks for butter to make vegan version.
- Flour substitutions: Use bread flour or gluten-free 1:1 all-purpose flour instead of regular flour; or substitute half whole wheat flour mixed with all-purpose flour.
- Sugar substitute: Use 1 ¼ cups Swerve Sweetener Brown Sugar for sugar-free cookies.
- This recipe can be doubled or halved easily.
- Always cream butter and sugar well before adding other ingredients.
- Be sure to whisk dry ingredients before mixing into wet ingredients.
- Using baking soda (not baking powder) is critical for proper rise and texture.
- Chilling the dough ensures cookies come out soft and chewy.
- For best results, use silicone baking mats (Silpats) or parchment paper to prevent sticking.
- Cookies are done when the edges are golden and tops have lost their glossy appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 14g
- Sodium: 153mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
