oatmeal cookies
Delightful oatmeal cookies with a unique textural interplay: tender chewiness from oats, a slight crisp at the edges, and comforting sweetness.
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)
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Gently fold in the rolled oats and optional chocolate chips or raisins.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
- 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.