Oatmeal Cookie Variations
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This isn't an oatmeal raisin or even an oatmeal chocolate chip cookie, but a classic, straightforward oatmeal cookie that doesn’t need anything else. These easy oatmeal cookies are the ideal cookie texture in my book: soft, thick, perfectly chewy. Make them as is for the most classic oatmeal cookie, or use them as a jumping off point to add in your favorite mix-ins. Keep reading on for everything you need to know to make these best-ever oatmeal cookies.
We need to start the cookies off by preheating the oven to 350° and, in a large bowl, combining the dry ingredients. Beat together the unsalted butter and both sugars until light and creamy. Add in the egg, beating again to mix, then the vanilla, beating again, until the wet ingredients are combined.
While beating, slowly add the dry ingredients into the wet until the dry ingredients are almost fully combined, but a few dry streaks remain. This will help keep the cookies from being overworked. Add the oats and beat the dough until there are no more dry streaks, and all ingredients are well combined. Easy peasy!
Prepare 2 baking sheets with parchment paper and then begin scooping out cookie dough into balls of about 3 Tbsp. Evenly spread the dough balls out across both prepared baking sheets, spacing about 2" apart.
Place both baking sheets in the heated oven and bake for about 10 minutes until a golden brown color has been achieved and the edges are set. Remove the baking sheets from the oven, but keep the cookies on the sheets to cool for 5 minutes before transferring them to a wire rack to finish cooling.
The full list of ingredients and instructions can be found in the recipe below.
These cookies will stay good at room temperature in an airtight container for up to 3 days. The dough can also be frozen in individual portions for up to 3 months. Bake the dough from frozen and add on a couple of extra minutes to the bake time. You can also freeze the baked cookies in a freezer safe container for up to 3 months. Let sit at room temperature or microwave for a few seconds for a warm cookie!
(200 g.) all-purpose flour
baking soda
ground cinnamon
kosher salt
(2 sticks) unsalted butter, softened
(160 g.) light brown sugar
(100 g.) granulated sugar
large egg
pure vanilla extract
(270 g.) old-fashioned oats
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