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
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 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.
