Description

Deliciously soft and chewy oatmeal cookies made from scratch with a perfect blend of cinnamon, brown sugar, and quick cooking oats. This versatile recipe allows for a variety of mix-ins like chocolate chips, nuts, or raisins and requires chilling the dough for optimal texture. Perfect as a classic homemade treat with easy-to-follow steps and customizable options.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups (186g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Wet Ingredients

1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Other Ingredients

3 1/4 cups quick cooking oats
1 1/2 cups mix-ins (optional: M&Ms, chocolate chips, chopped nuts, raisins, or other candy)

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until well combined. Set aside.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and packed brown sugar until smooth and fluffy, about 1 to 2 minutes. Alternatively, use a large bowl and hand mixer.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the creamed mixture until smooth and fully incorporated.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until smooth, taking care not to overmix, to keep the cookies tender.
Add Oats and Mix-ins: Stir in the quick cooking oats, then fold in your chosen mix-ins such as chocolate chips or nuts.
Chill Dough: Scoop 2-tablespoon-sized balls of dough onto a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes to firm up the dough and improve texture.
Preheat and Prepare for Baking: When ready to bake, preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone baking mats and arrange the cookie dough balls about 2 inches apart.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the bottoms are slightly golden and the edges are golden with the top losing its glossy sheen.
Cool: Allow cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Store: Store baked cookies in an airtight container for up to 4 days or freeze in an airtight container or zip-top bag for up to 2 months.

Notes

Mix-in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies.
Baking variations: For smaller cookies (1 tablespoon each), bake 8-10 minutes; for two 9-inch cookie cakes, bake 18-25 minutes; or bake in a 9×13-inch pan for 20-28 minutes.
Dietary substitutions: Use Earth Balance Vegan Butter sticks for a vegan option; substitute bread flour or gluten-free 1:1 all-purpose flour; substitute half whole wheat flour and half all-purpose flour; use 1 ¼ cups Swerve Sweetener Brown Sugar for a sugar-free version.
Ensure to cream butter and sugar thoroughly before adding other ingredients for best texture.
Whisk dry ingredients before adding to wet to avoid lumps and ensure even mixing.
Chilling the dough is essential for a soft and chewy cookie that holds its shape during baking.
Baking cookies on silicone mats like Silpats is preferred but parchment paper works well too.
Cookies are done when edges are golden and the top is no longer glossy.
This recipe can easily be doubled or halved to adjust yield.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg