Description
Deliciously soft oatmeal cookies made with rolled oats, cinnamon, and a perfect blend of brown and granulated sugars. These cookies are easy to prepare, chilled for better texture, and baked to a golden perfection for a chewy and comforting treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Main Ingredient
- 3 cups old-fashioned rolled oats
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Cream Butter and Sugars: Using a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to combine thoroughly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, folding it in until just combined to avoid overmixing.
- Incorporate Oats: Gently mix in the rolled oats until they are evenly distributed throughout the dough. The dough will be thick and slightly sticky at this point.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps create thick cookies that won’t spread too much during baking.
- Portion Cookies: Once the dough is chilled, use a cookie scoop or spoon to portion out dough balls about the size of 2 tablespoons. Place them on the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft. Avoid overbaking to maintain a soft texture.
- Cool and Serve: Allow the cookies to rest on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft oatmeal cookies!
Notes
- For chewier cookies, slightly underbake and allow residual heat to finish baking them as they cool.
- Chilling the dough is crucial to prevent spreading and maintain thickness.
- You can add mix-ins like raisins, nuts, or chocolate chips for variety.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use room temperature eggs to help with proper mixing and texture.
