Oatmeal Cookies
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
24
-
Calories
237 kcal
-
Course
Dessert, Baked Goods, Brunch
-
Cuisine
American
Oatmeal Cookies
Description
Oatmeal Cookies in this recipe balance the chewy texture of quick oats with the comforting flavors of cinnamon and vanilla. Butter, brown sugar, and granulated sugar create a rich, creamy dough that becomes tender and lightly crisped upon baking. Optional mix-ins like raisins, chocolate chips, or pecans add sweetness and crunch where desired. Properly softened butter and room-temperature eggs ensure dough consistency for even baking.
The cookies bake on parchment-lined sheets for 12 to 15 minutes until edges turn golden, providing a warm aroma and inviting texture. Cooling on the baking sheet briefly before transferring prevents breakage.
Leftover cookies store well at room temperature in sealed containers, keeping their texture for up to three weeks. This makes them convenient for meal prep or gifting. Using a cookie scoop per cookie supports uniform baking and presentation.
Ingredients
- 1 cup butter salted, softened
- 1 cup brown sugar
- ½ cup sugar granulated
- 2 large egg
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- 3 cups oats quick cooking
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Optional Ingredients
- 1 cup raisins
- 1 cup chocolate chips
- ½ cup pecans
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. Add the eggs and vanilla extract; beat well.
- In another medium size bowl, combine together the flour, quick cooking oats, salt, cinnamon and baking soda. Add this to the butter mixture; mix well.
- If adding any of the optional ingredients, add them now and fold them in to the cookie dough.
- Drop by tablespoons or small ice cream scoops onto the prepared baking sheets.
- Bake for 12 to 15 min or until golden around the edges.
- Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling.
Notes
- Ensure the butter is softened and eggs are at room temperature for proper dough consistency.
- Use a cookie scoop to evenly portion dough for uniform baking.
- Allow cookies to cool on the pan briefly before moving to wire racks to prevent breaking.
- Store fully cooled cookies in airtight containers at room temperature for up to 2 to 3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 237kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 43mg | 2% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
