Oatmeal Cookies
Chewy-crisp cookies, studded with oats and chocolate, and brimming with brown sugar and vanilla. A hint of cinnamon puts them over the top! Easy, amazing, and a must for your cookie rotation!
These cookies are fabulous! Like a commingling of chocolate chip cookies and oatmeal raisin cookies. In fact, you can add raisins to the cookie dough if you wish! I suggest about 1 cup of raisins in addition to, or in place of the chocolate chips.
Use old fashioned oats for these cookies! I don’t suggest quick-cooking oats for this recipe because you won’t get the same result. Quick-cooking oats also absorb more (butter, etc.) and the cookies can end up dry.
I used a combination of brown sugar and granulated sugar. The brown sugar guarantees a soft cookie with a slight caramel flavor, and the granulated sugar ensures a crisp edge. It’s the perfect combination for chewy-crisp cookies.
Feel free to add nuts to these cookies! I suggest 1/2 cup chopped walnuts if you want a nutty cookie!
Oatmeal Cookies
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened slightly
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats, not quick-cooking oats
- 1 cup semisweet chocolate chips, or raisins, or a combination
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until blended. Scrape down the sides of the mixing bowl. Beat in the egg and vanilla until blended.
- Beat in the flour mixture until blended. Beat in the oats and chocolate chips until just blended.
- Using a cookie scoop or large tablespoon, drop the dough onto the prepared pan, making sure the cookies are 2 inches apart.
- Bake for 10 to 12 minutes, until golden around the edges.
- Cool the cookies on the baking sheet, on a wire rack, for 5 minutes before transferring them to the rack to cool completely.
- Store leftovers in an airtight container at room temperature.