Description
This classic oatmeal cookie recipe features a perfect balance of chewy rolled oats, warm cinnamon, and a delightful combination of brown and granulated sugars. Made with simple pantry staples, these cookies are easy to prepare and bake to a golden finish, making them a wholesome and comforting treat for any occasion.
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 flour, rolled oats, baking powder, baking soda, cinnamon, and salt until well mixed.
- Cream Butter and Sugars: In a separate large bowl, use a mixer on medium speed to cream together the room temperature unsalted butter, brown sugar, and granulated sugar for 1 to 2 minutes until fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or combining by hand just until everything is thoroughly combined and the dough becomes thick.
- Chill Dough and Prepare for Baking: Drop the cookie dough by rounded tablespoons onto a baking sheet lined with a silicone mat, spacing the cookies about 3 inches apart. Refrigerate the baking sheet for 15 minutes while preheating the oven to 350°F (175°C).
- Bake: Place the baking sheet in the oven and bake the cookies for 11-12 minutes. The cookies may appear slightly underbaked upon removal, but they will continue to cook on the hot baking sheet.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough before baking helps prevent spreading and results in thicker cookies.
- Do not overbake; cookies should look slightly underdone when removing from the oven for a chewy texture.
- Feel free to add mix-ins such as raisins, chocolate chips, or nuts to customize the cookies.
- Store cookies in an airtight container at room temperature for up to one week.
