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Easy Oatmeal Cookies

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A classic old-fashioned oatmeal cookie recipes that is soft and chewy on the inside with a little crispiness on the edges. A great recipe to have on your regular rotation in the cookie jar!

Ingredients

3/4 cup butter, softened at room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. cinnamon (optional)

2 eggs, room temperature

1 tsp. vanilla

1 and 3/4 cups all-purpose flour

2 cups rolled oats (old-fashioned or instant)

Instructions

  1. In the bowl of a stand mixer fitted with paddle attachment, or in a large mixing bowl using a hand mixer, cream together butter and both sugars until light and fluffy.
  2. Add in eggs and vanilla, beating until well-combined.
  3. In a separate mixing bowl, combine all-purpose flour, baking power, baking soda and cinnamon (if using).
  4. Gradually add flour mixture to butter mixture, beating on low speed after each addition being careful not to over mix.
  5. Using wooden spoon, or with clean hands, add in rolled oats and stir until combined.
  6. Roll into 1 and 1/2 inch balls and dip into granulated sugar. (This is optional but gives the cookies a nice sparkle and a tasty top). 
  7. Flatten the cookies slightly, then place on baking sheet two inches apart. 
  8. Bake in 375F oven for 8 to 10 minutes until edges are light golden brown. Cookies will still be soft in the middle. 
  9. Leave on cookie sheet for one minutes, then transfer to cooling racks.

Notes

  • For all of my recipes, I recommend baking cookies one sheet at a time in the middle of the oven.
  • Storage instructions: Store cookies covered, in airtight container for 4 to 5 days at room temperature.
  • Freezing instructions: Place cookies in layers between parchment paper or waxed paper and freeze for up to 3 months. Thaw at room temperature before eating.

Nutrition

Keywords: Cookies, Oatmeal