Oatmeal Cookies
User Reviews
4.7
84 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
24
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Calories
237 kcal
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Course
Dessert, Baked Goods, Brunch
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Cuisine
American
Oatmeal Cookies
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These Oatmeal Cookies are big and chewy, super easy to make and they're good for you. Add chocolate chips, raisins, or nuts and watch them disappear!
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Ingredients
- 1 cup butter salted, softened
- 1 cup brown sugar
- ½ cup sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- 3 cups quick cooking oats
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Optional Ingredients
- 1 cup raisins
- 1 cup chocolate chips
- ½ cup pecans
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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.
Equipments used:
Notes
- The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
- For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
- For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
- Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
- Recipe yields 24 cookies.
- Room temperature ingredients. The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
- Use a cookie scoop. For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
- Cool on the pan. Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
- Storage: Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy. Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
Nutrition Information
Show Details
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
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
275IU
(6%)
Vitamin C
0.4mg
(0%)
Calcium
29mg
(3%)
Iron
1.1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
84 reviews
Excellent
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