My oatmeal cookies recipe yields mushy, chewy, bakery-style cookies. This old school basic is an all-time favourite, and I feel you’ll love the unimaginable flavors, completely balanced texture and sweetness, and ease of this recipe! Features a how-to video!
Really the Greatest Oatmeal Cookies
Regardless of their humble look, my oatmeal cookies are all the time the very first cookies to vanish from their cookie tins every Christmas.
Whereas they could not look as thrilling as chocolate chip cookies, snickerdoodles, or flashy iced sugar cookies, they’ve a basic hearty texture and unimaginable depth of taste that’s wealthy with brown sugar, vanilla, and butter. They’re additionally simple to arrange, are made with primary, simple to search out components, and are good for newbie and superior bakers alike.
Why You Ought to Attempt THIS Oatmeal Cookie Recipe
- Unbelievable taste. A mix of brown and white sugar, a wholesome splash of actual vanilla, a delicate sprinkling of cinnamon, this recipe checks all of the packing containers for a satisfying cookie.
- The *good* texture. Hearty and satisfying, the oats make for a sturdy cookie with completely balanced sweetness.
- Straightforward to make! This recipe is ideal for bakers of any stage of experience.
- Over 250 five-star critiques ⭐️⭐️⭐️⭐️⭐️! Since I first printed this recipe in 2017, it’s garnered tons of of rave critiques and has develop into a brand new staple in households the world over. So don’t simply take my phrase for it, take a look at the feedback!
I do know there are actually tons of of hundreds of different oatmeal cookies on the market, however give this one a try to I strongly suspect it can develop into your new go-to, too.
What You Want
Oatmeal cookies are made with pantry staples, which is without doubt one of the many causes they’ve been so widespread through the years! Let’s go over a number of key components.
- Oats. I like to recommend and like old school oats in my oatmeal cookies, however talk about options within the FAQ part under.
- Sugar. My oatmeal cookies use a mix of white granulated and lightweight brown. The brown sugar provides moisture and taste, serving to to make these cookies good and mushy.
- Softened butter. Completely softened butter ought to be barely cooler than room temperature; 65°F is right, if you wish to get technical (it does not must be precise!).
- Vanilla extract. I take advantage of a wholesome pour of vanilla in my recipe, which supplies the cookies unimaginable depth of taste. Now is a good time to whip out your do-it-yourself vanilla, if in case you have any!
- Flour. Use all-purpose flour. Bleached or unbleached will work, I personally use unbleached. Don’t use self-rising flour which accommodates baking powder, which this recipe doesn’t use, and salt, which we now have already accounted for.
- Corn starch. As I discussed, that is one in all my favourite components to make use of in my cookies (it makes an look in my peanut butter blossoms, too). It makes them good and mushy and chewy with out making them cakey. You would alternatively substitute arrowroot starch.
- Baking soda. This leavening agent offers the cookies the proper chewy texture and simply the correct quantity of unfold. It additionally helps trigger a few of that golden caramelization that provides the cookies their stunning coloring (and wealthy taste). No baking powder is required on this recipe
- Floor cinnamon. You’ll be able to go away this out if in case you have allergy symptoms, however the taste of those oatmeal cookies is so completely enhanced by a touch of cinnamon.
SAM’S TIP: Should you don’t have cornstarch and might’t discover arrowroot, you’ll be able to substitute the cornstarch with an equal quantity of flour. The oatmeal cookies shall be a tad flatter they usually received’t be fairly as mushy and chewy, however they’ll nonetheless be superb!
That is simply an summary of the components I take advantage of in my oatmeal cookie recipe and why I accomplish that. For the total recipe with measurements, please scroll all the way down to the underside of the submit!
Ideas for Excellent Cookies, Each Time
I like these oatmeal cookies (and actually all cookie recipes) as a result of I feel they’re the proper recipe for newbie bakers and seasoned execs alike. I wished to share a number of suggestions that helped me stage up my very own cookie recreation, hopefully they enable you to, too!
- Cream the butter and sugar effectively. Creaming, or totally beating collectively the butter and sugars, is important on this recipe as a result of it helps incorporate air into the batter and helps the cookies obtain the correct texture. This implies going past merely stirring collectively the butter and sugar till simply mixed; you need the combination to look mild and fluffy, and an electrical or stand mixer is greatest for simply attaining this.
- Weigh your components! A kitchen scale (⬅️ that one is my favourite!) is a recreation changer in terms of baking something, from desserts to macarons and oatmeal cookies. It’s going to additionally prevent on dishes, no extra measuring cups to clean. Right here is my information on utilizing a kitchen scale to get you began. Should you don’t have a scale, don’t fear, you’ll be able to nonetheless make nice cookies, simply be sure to are measuring your flour correctly (don’t scoop it into your measuring cup!).
- Roll your cookies. Most drop cookies (like these) can merely be, effectively, dropped on the baking pan and baked. No downside! However in order for you your cookies to look extra uniform and spherical, roll the dough between your palms to make a spherical ball earlier than baking.
- Know your oven temperature. Many ovens run hotter or cooler than they let on (I as soon as had an oven that was 25 levels hotter than it advised me it was!). I extremely advocate protecting an oven thermometer within the heart of your oven to watch the temperature. Additionally be sure to bake within the heart rack, except in any other case famous.
- Underbake barely. Take away the oatmeal cookies from the oven earlier than they’re baked all through! The perimeters ought to look set/barely golden however the facilities will seem barely underdone (however not uncooked!). Let your cookies cool fully on the baking sheet, the place they’ll end cooking to perfection. This provides you with cookies that keep mushy and chewy for days.
Often Requested Questions
Sure you’ll be able to! Any of those could also be added to the dough with out having to make every other alterations to the recipe. I like to recommend including about 1 ½ cups of your favourite add-ins, stir them in with a wood spoon or spatula after including your oats.
I additionally do have a standalone oatmeal chocolate chip cookie recipe and an oatmeal raisin cookie recipe, each of that are totally different from this recipe.
I used to advocate in opposition to utilizing fast oats (additionally generally known as “instantaneous oats”), however after a collection of latest checks I’ve concluded that it’s effective to make use of fast oats as a substitute. Observe that your oatmeal cookies shall be much less chewy, much less hearty, and could also be a tad extra dry.
Substitute an equal quantity.
This recipe is particularly designed to yield mushy, chewy cookies. You’ll be able to assist guarantee your cookies keep mushy by following my directions for not over-baking the cookies. When storing, hold them in an hermetic container at room temperature, they’re greatest when loved inside 5 days of baking.
I hope you like this oatmeal cookie recipe each bit as my household does!
Take pleasure in!
Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Oatmeal Cookies
This oatmeal cookie recipe yields mushy, chewy, bakery-style cookies. This old school basic is an all-time favourite, and I feel you will love the unimaginable flavors, completely balanced texture and sweetness, and ease of this recipe! Features a how-to video!
Servings: 24 cookies
Energy: 200kcal
Stop your display screen from going darkish
Directions
-
Beat butter within the bowl of a stand mixer (or utilizing an electrical beater) for about 30 seconds.
1 cup unsalted butter
-
Add sugars and beat till mild and fluffy (pause to scrape down sides and backside of bowl, if wanted).
1 cup mild brown sugar, ½ cup granulated sugar
-
Add eggs, one by one, beating till mixed.
2 massive eggs
-
Stir in vanilla extract.
1 ½ teaspoon vanilla extract
-
In a separate bowl, whisk collectively flour, cornstarch, baking soda, salt, and cinnamon.
1 ¾ cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon desk salt, ¾ teaspoon floor cinnamon
-
Step by step add flour combination to butter combination till fully mixed. Make sure you scrape the edges and backside of the bowl so components are well-mixed.
3 cups old school rolled oats
-
Step by step stir in oats till fully mixed. If utilizing raisins or chocolate chips, stir them in at this level.
1 ½ cups chocolate chips, chopped nuts, or raisins
-
Cowl dough with plastic wrap and place within the fridge to relax for no less than half-hour and as much as 3 days.
-
Preheat oven to 375F (190C) and put together cookie sheets by lining with parchment paper.
-
Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing no less than 2″ aside. If desired, roll cookies between your palms to make a easy ball, which provides you with extra uniform cookies.
-
Bake on 375F (190C) for 10-12 minutes (edges ought to be barely browned, facilities should be barely underbaked however should not be uncooked, they will bake fully as they cool).
-
Enable cookies to chill fully on cookie sheet earlier than serving and having fun with.
Notes
Brown sugar
It’s possible you’ll substitute darkish brown sugar for a fair softer and extra chewy oatmeal cookie!
Oats
It’s possible you’ll substitute an equal quantity of instantaneous oats for the old school.
Storing
Retailer in an hermetic container at room temperature for as much as 5 days.
Vitamin
Serving: 1cookie | Energy: 200kcal | Carbohydrates: 27g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Ldl cholesterol: 37mg | Sodium: 138mg | Potassium: 9mg | Fiber: 1g | Sugar: 13g | Vitamin A: 74IU | Calcium: 4mg | Iron: 3mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
This oatmeal cookie recipe was initially printed April of 2017. Images have been up to date, extra suggestions have been added, and a video has been added. Recipe stays the identical.
Extra Basic Cookies to Attempt:
