Description
Deliciously soft and chewy oatmeal cookies with a hint of cinnamon and the option to add your favorite mix-ins like chocolate chips, nuts, or raisins. These classic cookies have a perfect balance of sweetness and texture, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (186g)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 ½ cups packed brown sugar (300g)
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredient
- 3 ¼ cups quick cooking oats
Optional Mix-ins
- 1 ½ cups mix-ins (M&Ms, chocolate chips, chopped nuts, raisins, or 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 using a hand mixer, cream the softened unsalted butter and packed brown sugar until smooth and fluffy, about 1-2 minutes. Then, mix in the eggs and vanilla extract until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until incorporated without overmixing. Add the quick cooking oats and stir in your choice of optional mix-ins until evenly distributed.
- Chill Dough: Scoop the dough into 2-tablespoon-sized balls and place them on a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats. Arrange the chilled cookie dough balls 2 inches apart on the trays.
- Bake Cookies: Bake the cookies for 12 minutes or until the bottoms are slightly golden and edges are set but centers remain soft. Remove from the oven and cool the cookies on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store and Freeze: Store cooled cookies in an airtight container for up to 4 days or freeze in airtight containers or zip-top bags for up to 2 months.
Notes
- Use 1 ½ cups of your favorite mix-ins such as M&Ms, chocolate chips, chopped nuts, or raisins for variety.
- For smaller cookies, use 1 tablespoon of dough and bake 8-10 minutes. For cookie cakes, bake two 9-inch pans for 18-25 minutes, or a 9x13-inch pan for 20-28 minutes.
- Substitute vegan butter to make the recipe vegan-friendly.
- You can swap all-purpose flour with bread flour or gluten-free 1:1 flour for different textures.
- Try half whole wheat flour combined with all-purpose flour for added nutrition.
- Use Swerve Sweetener Brown Sugar as a substitute for brown sugar to make a sugar-free version.
- Ensure to cream butter and sugar well before adding eggs for the best texture.
- Always chill the dough to achieve soft, puffy, and chewy cookies.
- Use baking soda, not baking powder, for the proper rise and texture.
- Silicone baking mats or parchment paper both work well for baking.
- Cookies are done when edges turn golden and tops lose their glossy sheen.
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
