Oatmeal Cookies
User Reviews
5
Oatmeal Cookies
Description
The Oatmeal Cookies recipe blends softened butter with both dark brown and granulated sugars to form a creamy base, then incorporates an egg and vanilla extract. The dry ingredients—flour, cinnamon, baking soda, and salt—are combined separately and then gradually mixed in, followed by folding in rolled oats for texture. The dough requires chilling for at least one hour or overnight, which helps develop the flavors and prevents spreading during baking.
Baked at 350°F, the cookies develop lightly golden edges while maintaining softer centers, which contributes to an appealing chewy yet tender bite. The cinnamon adds subtle warmth to the oat-forward flavor.
Once cooled, these cookies can be stored in an airtight container at room temperature for up to a week or refrigerated for up to two weeks, supporting flexible storage options to keep them fresh.
Ingredients
- ½ cup butter softened to room temperature, unsalted
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the oats using a spatula or wooden spoon.
- Cover and place in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Refrigeration extends cookie freshness to about two weeks without losing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 70mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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