Description
Deliciously soft and chewy oatmeal cookies featuring a perfect blend of cinnamon, oats, and optional mix-ins like chocolate chips or nuts. These cookies are easy to prepare with a simple creaming method and require chilling for the best texture. Ideal for casual snacking or sharing with family and friends.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 3 1/4 cups quick cooking oats
- 1 1/2 cups mix-ins (optional: M&Ms, chocolate chips, chopped nuts, raisins, or other candy)
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until well combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), cream the softened unsalted butter and packed brown sugar together until smooth and fluffy, approximately 1-2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until incorporated, being careful not to overmix to avoid tough cookies.
- Add Oats and Mix-Ins: Stir in the quick cooking oats until combined, then gently fold in your choice of mix-ins, if using.
- Chill Dough: Scoop 2 tablespoon-sized balls of dough onto a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough for optimal texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
- Arrange Dough Balls: Place the chilled dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie bottoms are slightly golden and the tops have lost their glossy sheen.
- Cool Cookies: Let the cookies cool on the cookie sheets for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
- Store Properly: Store the cooled cookies in an airtight container for up to 4 days, or freeze in an airtight container or Ziploc bag for up to 2 months for longer storage.
Notes
- Mix in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy as preferred.
- Baking variations: For 1 tablespoon cookies, bake 8-10 minutes; for two 9-inch cookie cakes, bake 18-25 minutes; or bake in a 9×13-inch pan for 20-28 minutes.
- Dietary substitutions: Substitute equal amount Earth Balance Vegan Butter sticks for the butter to make it vegan-friendly.
- Flour alternatives: Substitute equal amounts of bread flour or gluten-free 1:1 all-purpose flour blend.
- Use half whole wheat flour combined with AP flour for a healthier twist.
- Sugar-free option: Substitute 1 ¼ cups Swerve Sweetener Brown Sugar for brown sugar.
- Tips: Cream butter and sugar thoroughly before adding other ingredients. Whisk dry ingredients separately to ensure even distribution. Don’t skip chilling the dough to achieve a soft and chewy texture.
- Baking tools: Prefer baking on silicone mats (Silpats) or parchment paper for best results.
- The cookies are done when edges turn golden and the glossy top sheen disappears.
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
