Posted Nov 03, 2019, Updated Jun 18, 2024 You all know I love cookies. From chocolate chip cookies to peanut butter cookies to fun and festive cut-out sugar cookies, I have spent many, many years developing the best cookie recipes, and now I present to you, the best oatmeal cookies ever. Sometimes you just need the comforting nostalgia of a chewy oatmeal cookie. With hints of cinnamon and vanilla, these oatmeal cookies will soon become your go-to recipe. These Oatmeal Cookies have crispy edges and soft and chewy centers. They’re made with simple ingredients and don’t need to be chilled. Add your favorite mix-ins to make them your own.
Oatmeal Cookie Recipe: Ingredients
Before we walk through how to make oatmeal cookies, let’s chat about the ingredients in this oatmeal cookie recipe.
Salted Butter. Unsalted butter is a good substitute. Flour. gluten-free flour can be used in place of all-purpose flour to make these cookies gluten free. Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies. Light Brown Sugar. using dark brown sugar will impart a slightly bolder molasses flavor. Granulated Sugar. Organic cane sugar works well. Fine Sea Salt. if using iodized table salt, decrease the amount by half. Mix-ins. Adding mix-ins is optional. Some possibilities include: chocolate chips, raisins (try these oatmeal raisin cookies), white chocolate chips, cinnamon chips etc.
Next, add the egg and vanilla extract and beat for about 60 seconds until the mixture is light and fluffy. Begin by creaming the butter and sugars together on speed until the evenly combined (about 60 seconds). You may need to pause, scrape down the sides of the bowl and continue beating. You can also use a large mixing bowl and a hand mixer if you do not have a standing mixer. After 1 minute, beat in the flour, baking soda, baking powder, sea salt and cinnamon until just combined. You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe, or just toss them into the mixer on top of the beaten wet ingredients.
Portion & Bake
Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.
chocolate chips (obviously) white chocolate chips raisins dried fruit (cranberries, raspberries, blueberries, etc.) cinnamon chips (YUM) nuts (walnuts, pecans, sliced almonds, etc.)
Cool & Serve
Let the oatmeal cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool. Enjoy them with a glass of milk or cup of coffee! Then, bake the oatmeal cookie recipe in the preheated oven. If you have a convection oven you can bake two trays at a time. If not, I recommend only baking one tray at a time. Here are some frequently asked questions about oatmeal cookies! If you have other questions I did not address in this post, please leave a comment and I will answer them!
Freeze
Instead of baking, you can also freeze the oatmeal cookie dough balls If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
