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oatmeal cookies

oatmeal cookies

Delightful oatmeal cookies with a unique textural interplay: tender chewiness from oats, a slight crisp at the edges, and comforting sweetness.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamo
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup chocolate chips or raisins (optional)

Method
 

  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
  5. Gradually add dry ingredients to wet ingredients and mix until just combined.
  6. Gently fold in the rolled oats and optional chocolate chips or raisins.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze cookies for up to 3 months. Chilling the dough for at least 30 minutes can improve texture. Ensure butter is softened, not melted.