Introduction:
These Classic Oatmeal Cookies are the perfect combination of soft, chewy, and slightly crisp around the edges. Packed with hearty oats and a hint of cinnamon, they are a nostalgic favorite that delivers comfort and warmth with every bite. Simple to make and endlessly customizable, these cookies are perfect for snacking, dessert, or as an on-the-go treat.
The History of Oatmeal Cookies:
Oatmeal cookies have been a staple in kitchens for centuries, with oats being one of the earliest grains cultivated by humans. In the U.S., oatmeal cookies gained popularity in the early 20th century as Quaker Oats began printing recipes on their containers. They quickly became a favorite, known for their wholesome ingredients and satisfying texture. Today, they remain a classic comfort food that can be adapted in countless ways.
Ingredients Breakdown:
For the Cookies:
- Old-Fashioned Rolled Oats: The key ingredient that gives the cookies their hearty texture and nutty flavor.
- All-Purpose Flour: Provides structure to the cookies while keeping them soft.
- Butter: Adds richness and helps create a tender, chewy texture.
- Brown Sugar: Adds sweetness and a hint of caramel flavor, which complements the oats.
- Granulated Sugar: Balances the brown sugar with a lighter sweetness and helps with crisping the edges.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla Extract: Enhances the overall flavor and sweetness.
- Baking Soda: Helps the cookies rise slightly and gives them a light, soft texture.
- Ground Cinnamon: Adds warmth and depth to the flavor profile of the cookies.
- Salt: Balances the sweetness and enhances the flavor of the oats.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the oats: Fold in the old-fashioned oats until evenly distributed throughout the dough.
Step 2: Chill the Dough
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape during baking and enhances the flavor.
Step 3: Shape and Bake
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the dough: Scoop about 1 1/2 tablespoons of dough and roll it into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Oatmeal Cookies:
- Use Old-Fashioned Oats: Old-fashioned rolled oats give the cookies their signature chewy texture. Quick oats will result in a more uniform, less chewy texture.
- Chill the Dough: Chilling the dough is key to preventing the cookies from spreading too much while baking.
- Don’t Overbake: To keep the cookies soft and chewy, remove them from the oven when the centers are still slightly underbaked. They will continue to set as they cool.
- Customize Your Add-ins: Oatmeal cookies are a great base for customization, so feel free to add chocolate chips, raisins, or nuts for extra texture and flavor.
Variations and Customizations:
- Oatmeal Raisin Cookies: Add 1 cup of raisins to the dough for a classic variation.
- Oatmeal Chocolate Chip Cookies: Stir in 1 cup of chocolate chips for a more indulgent treat.
- Oatmeal Cranberry Walnut Cookies: Mix in 1/2 cup dried cranberries and 1/2 cup chopped walnuts for a tart and nutty twist.
- Spiced Oatmeal Cookies: Add 1/4 teaspoon each of ground ginger and ground cloves for a spiced version, perfect for fall.
Health Considerations and Nutritional Value:
Oatmeal cookies can be made a bit healthier with a few simple adjustments:
- Whole Wheat Flour: Substitute part or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Reduce Sugar: You can reduce the sugar by up to 1/4 cup for a less sweet version without losing too much flavor.
- Add Flaxseeds or Chia Seeds: Stir in a tablespoon of ground flaxseeds or chia seeds for added omega-3s and fiber.
FAQ:
- Can I use quick oats instead of rolled oats? Yes, but the texture will be different. Quick oats will create a softer, less chewy cookie.
- How do I store these cookies? Store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
- Can I freeze the dough? Yes, oatmeal cookie dough freezes well. Roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Oatmeal Cookies
These Classic Oatmeal Cookies are chewy, comforting, and endlessly customizable with your favorite add-ins. Perfect for snacking or dessert, they’re a crowd-pleasing treat everyone will love!
Ingredients
- 1 ½ cups 186g all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup 226g unsalted butter softened
- 1 ½ cups 300g packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins see below optional
Instructions
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Notes
Recipe Notes
Mix in options:
Use 1 1/2 cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy.Baking options:
- 1 tablespoon cookies (8-10 minutes)
- Two (9-inch) cookie cakes (18-25 minutes)
- 9×13-inch pan (20-28 minutes)
Dietary Substitutions:
- Substitute equal amount Earths Balance Vegan Butter Sticks for the butter called for.
- Substitute equal amounts of bread flour or GF 1:1 AP flour
- Substitute half whole wheat flour and use AP flour for the remaining amount
- Substitute 1 1/4 cups Swerve Sweetener Brown Sugar for the brown sugar to make them sugar-free.
Other Tips
- This recipe can be easily doubled or halved.
- Be sure to cream your butter and sugar before adding any other ingredients.
- Whisk together your dry ingredients before adding to the wet ingredients.
- You can make these cookies with a hand or stand mixer.
- Be sure to use baking soda in the cookies (not baking powder).
- Don’t forget to chill the cookie dough. This ensures a puffy soft and chewy cookie!
- I prefer baking cookies on silicone baking mats (Silpats) but you can also use parchment paper.
- How do you know when your cookies are done? They’ll be golden around the edges and have just lost that glossy sheen on top.