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.