Oatmeal Cookie Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
24 cookies
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Calories
226 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oatmeal Cookie Recipe
Description
Start by mixing all-purpose flour with baking soda, cinnamon, salt, and optional nutmeg for spice. Creaming together unsalted butter with brown and granulated sugars creates a smooth base. Eggs and vanilla add moisture and flavor, followed by slow incorporation of the dry mixture. Old fashioned oats are folded in last to keep their texture intact.
The cookies are shaped into balls and baked until edges are golden but centers remain soft, delivering a satisfyingly chewy texture balanced by the crisp outer layer. The final sprinkle of flaked sea salt adds a subtle savory contrast.
These oatmeal cookies are ideal as snacks or dessert and versatile for add-ins like chocolate chips, nuts, dried fruit, or coconut for customized texture and flavor. They store well on the counter for a few days or can be frozen either baked or unbaked for convenience.
The notes recommend sticking with old fashioned oats rather than quick oats to maintain chewiness and texture. Variations in mix-ins and storage tips are also provided.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt sea salt
- Pinch nutmeg optional
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon vanilla extract pure
- 3 cups old fashioned oats
- sea salt for sprinkling on cookies, flaked
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
- Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
- Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft.
- Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
Notes
- Use old fashioned oats to preserve texture; quick oats may dry out the cookies and absorb moisture differently.
- Optional add-ins include chocolate chips, nuts, toffee bits, dried fruit, M&Ms, or coconut to customize flavor and texture.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- For freezer storage of dough, shape into balls and freeze on a tray until firm, then store in a container; bake directly from frozen, increasing baking time slightly.
- You can double the recipe to make a larger batch of cookies easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 143mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 265IU | 5% |
| Calcium | 21mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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