Description
Delicious and classic oatmeal cookies with a chewy texture, cinnamon flavor, and optional mix-ins like chocolate chips, nuts, or raisins. Perfectly soft and puffy thanks to chilling the dough prior to baking.
Ingredients
Scale
Dry Ingredients
- 1 ½ 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 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (optional; e.g., M&Ms, chocolate chips, chopped nuts, raisins, candy)
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the softened unsalted butter and packed brown sugar until smooth and fluffy, about 1-2 minutes.
- Add eggs and vanilla: Mix in the eggs one at a time, then add vanilla extract and beat until smooth and well combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid over mixing to keep the cookies tender.
- Add oats and mix-ins: Stir in the quick-cooking oats followed by your desired 1 ½ cups of mix-ins such as chocolate chips, nuts, or raisins.
- Chill the dough: Scoop 2 tablespoon sized balls of dough onto a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to 1 hour. This chilling step ensures a soft and chewy cookie.
- Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats (Silpats). Place chilled cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake for 12 minutes or until the bottoms are slightly golden and the cookies are just losing their glossy sheen on top. The edges should be lightly golden.
- Cool the cookies: Allow cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store and enjoy: Store cooled cookies in an airtight container for up to 4 days, or freeze in a sealed container or freezer bag for up to 2 months.
Notes
- Mix-in options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candy for variety.
- Baking options: For smaller 1 tablespoon cookies bake 8-10 minutes; for two 9-inch cookie cakes bake 18-25 minutes; or bake in a 9x13-inch pan for 20-28 minutes.
- Dietary substitutions: Use Earth’s Balance Vegan Butter as a one-to-one substitute to make these vegan. Substitute bread flour or gluten-free 1:1 all-purpose flour as needed. Use half whole wheat flour combined with all-purpose flour for lighter texture. Use 1 ¼ cups Swerve Sweetener Brown Sugar alternative to reduce sugar content.
- Tips: Always cream butter and sugar thoroughly before adding other ingredients. Whisk dry ingredients separately before mixing with wet ingredients. Chilling dough is crucial for soft, puffy cookies. Use silicone baking mats or parchment paper to prevent sticking. Cookies are done when edges are golden and tops lose sheen but remain soft.
- Recipe scalability: Can easily be doubled or halved depending on batch size needed.
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
