There is something truly comforting and nostalgic about a classic batch of oatmeal cookies, and this Oatmeal Cookie Recipe captures that perfectly. With its warm cinnamon hints and chewy texture from rolled oats, these cookies strike a delightful balance between soft and satisfyingly hearty. Whether you’re craving a cozy afternoon treat or baking for a crowd, this recipe is simple enough for a beginner yet irresistibly delicious to impress even the most discerning cookie lovers. Let me walk you through how effortless and rewarding these cozy treats can be!
Ingredients You’ll Need
The beauty of the Oatmeal Cookie Recipe lies in its straightforward, pantry-friendly ingredients that each play a vital role in creating the perfect texture and flavor. From the creamy butter that provides richness, to the cinnamon spices that bring warmth, every component is essential for making these cookies shine.
- 1 ½ cups all-purpose flour: Adds structure and gives the cookies their tender crumb.
- 3 cups old-fashioned rolled oats: The heart of these cookies, offering delightful chewiness and a wholesome texture.
- 1 ½ teaspoons baking powder: Helps the cookies rise just enough for a light, soft bite.
- 1 ½ teaspoons baking soda: Aids in leavening and browning for a perfectly golden finish.
- 1 teaspoon cinnamon: Brings warm, aromatic spice that complements the oats beautifully.
- ½ teaspoon salt: Enhances all the sweet and spicy flavors.
- 2 sticks unsalted butter, room temperature: Adds richness and keeps the cookie tender and moist.
- 2 large eggs: Bind everything together and give the cookies a soft chew.
- 1 cup brown sugar: Provides deep caramel notes and helps with a chewy texture.
- ½ cup granulated sugar: Balances sweetness and helps create a slight crispness on the edges.
- 1 teaspoon vanilla extract: Amplifies overall flavor with its sweet, fragrant touch.
How to Make Oatmeal Cookie Recipe
Step 1: Combine Dry Ingredients
Start by whisking together your all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. This ensures that all the leavening agents and spices are evenly distributed, setting the stage for uniform flavor and texture throughout your batch of cookies.
Step 2: Cream Butter and Sugars
In a separate bowl, use a mixer on medium speed to cream the room-temperature unsalted butter with both the brown sugar and granulated sugar. This process incorporates air into the mixture, giving your cookies that tender and light crumb that melts in your mouth.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This step adds moisture and binds all the ingredients together, while the vanilla enriches the overall flavor profile of the cookies.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the creamed butter and sugar mixture. Mix them on low speed or fold by hand just until everything is combined. The dough will be thick and hearty, thanks to the oats, so don’t worry if it feels dense—this is exactly how it should be.
Step 5: Shape and Chill the Dough
Drop the cookie dough by rounded tablespoons onto a silicone mat-lined baking sheet, spacing each about 3 inches apart. Pop the tray into the refrigerator for 15 minutes to chill the dough—this helps the cookies hold their shape and thick texture while baking.
Step 6: Bake the Cookies
Preheat your oven to 350°F. Bake your cookies for 11 to 12 minutes. Don’t be alarmed if they appear slightly underbaked when you take them out; they will continue cooking a bit more on the hot baking sheet, resulting in a soft yet gently crisp texture.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting time lets them set perfectly, so each bite offers that classic chewy oat cookie experience.
How to Serve Oatmeal Cookie Recipe
Garnishes
While these oatmeal cookies are delightful on their own, a sprinkle of coarse sugar or a light dusting of cinnamon on top right before baking can add a charming sparkle and extra touch of flavor that guests adore.
Side Dishes
Pair your oatmeal cookies with a cold glass of milk for the ultimate classic pairing. For grown-ups, try serving with a cup of hot coffee or chai tea—the spices in the cookies sync beautifully with warm, aromatic drinks.
Creative Ways to Present
Turn these cookies into a luscious ice cream sandwich by sandwiching a scoop of vanilla or cinnamon ice cream between two cookies. Alternatively, crumble them atop a bowl of Greek yogurt and fresh berries for a delightful breakfast twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover oatmeal cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week, making them a perfect grab-and-go snack anytime.
Freezing
You can freeze baked cookies by placing them in a zip-top freezer bag with parchment paper between layers. Frozen cookies last up to three months and thaw quickly at room temperature when you’re ready for a quick treat.
Reheating
To warm your oatmeal cookies, simply microwave one for about 10 seconds or reheat briefly in a low oven to regain that freshly baked softness. It’s like enjoying them straight from the oven all over again!
FAQs
Can I substitute ingredients in this Oatmeal Cookie Recipe?
Absolutely! You can swap out the all-purpose flour for whole wheat for a nuttier flavor or try using coconut sugar instead of brown sugar for a different sweetness profile. Just keep the oat ratio the same to maintain texture.
How do I make my oatmeal cookies chewier?
Using a higher ratio of brown sugar to granulated sugar and ensuring not to overbake the cookies will give you that signature chewy texture. Chilling the dough before baking also helps keep them soft inside.
Can I add mix-ins like raisins or nuts?
Definitely! Adding a cup of raisins, chopped walnuts, or even chocolate chips can elevate the basic recipe into a fun, customized treat packed with extra flavor and crunch.
What if I don’t have old-fashioned oats?
If you only have quick oats on hand, they can work in a pinch, but the texture will be less chewy and slightly softer. Old-fashioned oats are ideal for that classic bite this recipe is known for.
Is this recipe suitable for making larger or smaller cookies?
You can easily adapt the cookie size by adjusting the dough scoops. Just remember that larger cookies may need additional baking time, while mini cookies will bake faster—keep an eye on them to avoid overbaking!
Final Thoughts
There is nothing quite like the simple joy that comes from baking and sharing a batch of homemade cookies, and this Oatmeal Cookie Recipe is one you’ll want to keep in your arsenal forever. Its ease, comforting flavor, and timeless appeal make it a crowd-pleaser at any occasion. I hope you enjoy baking and savoring these chewy, cinnamon-kissed delights as much as I do!
Print
Oatmeal Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously chewy oatmeal cookies made with rolled oats, brown sugar, and warm cinnamon, perfect for a cozy snack or dessert. These classic cookies offer a delightful balance of sweetness and hearty texture with a simple preparation and baking process.
Ingredients
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 evenly blended.
- Cream Butter and Sugars: In a separate bowl, use a mixer on medium speed to cream together the room temperature 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, ensuring each is fully incorporated, then stir in the vanilla extract for flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until combined. The dough should be thick and sticky.
- Prepare for Baking: Drop the dough by rounded tablespoons onto a silicone mat-lined baking sheet, spacing each cookie about 3 inches apart to allow for spreading. Refrigerate the tray for 15 minutes to chill the dough. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the Cookies: Bake the cookies in the preheated oven for 11-12 minutes. They may look slightly underbaked when removed, but they will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- Refrigerating the dough before baking helps prevent spreading and results in a thicker cookie.
- For extra chewiness, you can add ½ cup of raisins, chocolate chips, or nuts to the dough.
- Ensure butter is at room temperature for easier creaming and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
