Ingredients
3/4 cup butter, softened at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large egg
1 teaspoon vanilla extract
1 and 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon (optional but good)
2 cups rolled oats
3 Tablespoons granulated sugar for rolling the unbaked cookie dough balls
Instructions
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Start by creaming together the butter and both sugars, then add in egg and vanilla and beat until well-combined.
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Add in the egg and vanilla and beat until well combined.
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In a separate bowl, combine flour, baking powder, baking soda and cinnamon (optional but good).
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Gradually add to the butter mixture, mixing slowly after each addition.
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Stir in the rolled oats. I find this step is easier to do by hand with a wooden spoon (or with clean hands). Mix just until combined.
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Gather the dough into a ball.
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Roll into 1 and 1/2 inch balls. Dip into granulated sugar, then flatten slightly and place on parchment paper-lined or (silpat sheet) baking sheet.
Bake in 375F oven for 8 to 10 minutes until edges are golden. Cookies will still appear soft in the middle.
- Take them out of the oven and let them cool on the baking sheet for one minute, then transfer to a wire cooling rack. ENJOY!
Notes
Storage: Store in an airtight container at room temperature for 7 to 10 days. An old trick is to place a piece of white bread in the container with the cookies (not directly on top of cookies) will help them stay moist, soft and fresh.
Freezing: Freeze using a freezer-safe container for 2 to 3 months.
Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 113
- Sugar: 8.2 g
- Sodium: 15.2 mg
- Fat: 4.2 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.6 g
- Fiber: 0.7 g
- Protein: 1.7 g
- Cholesterol: 20.5 mg
