Oatmeal Cookies

Makes
24 cookies
Prep
10 min
Cook
10 min
Total
20 min

Ingredients

Dough

  • 2401mlcupunsalted butter, softened
  • 1803/4mlcupwhite sugar
  • 2401mlcupbrown sugar, packed
  • or 2401mlcupdark brown sugar, packed, for more molasses flavor
  • or 2401mlcupwhite sugar, less chewy, so watch the baking time
  • 2largeeggs
  • 2tspvanilla extract
  • 4802mlcupsall-purpose flour
  • 1tspbaking soda
  • 1tspsalt
  • 2tspground cinnamon
  • 7203mlcupsrolled oats
  • or 7203mlcupsquick-cooking oats, for softer cookies

Mix-ins (optional)

  • 1201/2mlcupraisins
  • or 1201/2mlcupchocolate chips, semisweet, dark, butterscotch or white
  • pecans, chopped
  • or walnuts, chopped
  • or almonds, chopped

Equipment

  • stand mixer
  • small bowl
  • baking sheets, lined with parchment or a silicone mat
  • cookie scoop, optional

Steps

  1. Heat the oven to 190°C375°F and line the baking sheets.

  2. In the stand mixer, cream the butter, white sugar and brown sugar until light and fluffy, then beat in the eggs and vanilla.

  3. In the small bowl, mix the flour, baking soda, salt and cinnamon.

  4. Add the flour mixture to the mixer a little at a time, mixing until just combined. Mix in the oats, and any mix-ins.

  5. Roll 2 tbsp per cookie of dough into balls and set them on the baking sheets.

  6. Bake for , until the edges are just starting to brown. The middles will still look slightly underdone.

Storage

  • Baked cookies: once they're at room temperature, wrap tightly and freeze. Thaw on the counter, or warm in a 150°C300°F oven for about 10 minutes.
  • Dough balls: freeze on the baking sheet for 30–45 minutes, until just firm, then pack in an airtight container with parchment between the layers. Bake from frozen, adding 3–4 minutes to the baking time.
  • Dough: can also be frozen in one piece. Thaw it in the fridge until it's soft enough to scoop.

Notes

  • Measuring flour: spoon it into the cup and level it off. Scooping packs in too much flour and makes the cookies dry.
  • Spreading: if the cookies bake too thin, chill the dough for at least 45 minutes, or add a few tablespoons more flour.
  • Mixing: mix the dry ingredients before adding them, so everything is evenly spread through the dough.

Variations

  • Crisp cookies: bake for 12–13 minutes.
  • Gluten-free: use gluten-free flour and certified gluten-free oats, and add an extra 1 tsp of vanilla.
  • Spices: add nutmeg, pumpkin pie spice or allspice with the cinnamon.

Source: dinnerthendessert.com