Description
Deliciously soft and chewy oatmeal cookies made with cinnamon, brown sugar, and quick oats, perfect for adding your favorite mix-ins like chocolate chips or nuts. This classic recipe includes a chilling step to enhance texture, resulting in the perfect homemade cookie every time.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (186g)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 ½ cups packed brown sugar (300g)
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (optional) such as M&Ms, chocolate chips, chopped nuts, or raisins
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until evenly combined. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened unsalted butter and brown sugar together until the mixture is smooth and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time followed by the vanilla extract, beating until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing carefully to avoid over-mixing. Once incorporated, add the quick cooking oats and gently stir them in.
- Mix in Optional Ingredients: Fold in your desired mix-ins such as chocolate chips, nuts, or raisins, up to 1 ½ cups total, ensuring even distribution without overworking the dough.
- Chill the Dough: Scoop 2 tablespoon-sized balls of dough onto a baking sheet lined with parchment or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to an hour to firm up the dough.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats, spacing dough balls 2 inches apart.
- Bake Cookies: Bake the chilled dough in the preheated oven for 12 minutes or until the bottoms turn slightly golden and edges are set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container for up to 4 days or freeze in airtight containers or ziplock bags for up to 2 months.
Notes
- Mix-In Options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other favorite candies.
- Baking Variations: For 1 tablespoon cookies, bake 8-10 minutes; for two 9-inch cookie cakes, bake 18-25 minutes; for a 9x13-inch pan, bake 20-28 minutes.
- Dietary Substitutions: Use equal amounts of Earth Balance Vegan Butter Sticks to make vegan; substitute all-purpose flour with gluten-free 1:1 blend or half whole wheat flour.
- For sugar-free, replace brown sugar with 1 ¼ cups Swerve Sweetener Brown Sugar alternative.
- Ensure to cream butter and sugar first for best texture.
- Whisk dry ingredients thoroughly before combining with wet ingredients to avoid lumps.
- Chilling dough is crucial for achieving soft, chewy cookies that hold shape.
- Bake on silicone baking mats or parchment paper to prevent sticking.
- Cookies are done when edges are golden and tops lose their glossy sheen.
- This recipe can be easily doubled or halved depending on the need.
Nutrition
- Serving Size: 1 cookie
- Calories: 196 kcal
- Sugar: 14 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg
