Description
These classic oatmeal cookies are soft, chewy, and bursting with warm cinnamon flavor. Featuring quick cooking oats and optional mix-ins like chocolate chips or nuts, this recipe yields 24 delicious cookies perfect for any occasion. The dough requires chilling to ensure perfect texture, resulting in soft edges and a tender inside.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 3 1/4 cups quick cooking oats
- 1 1/2 cups mix-ins (such as M&Ms, chocolate chips, chopped nuts, raisins, or other candy) - optional
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, or a hand mixer and large bowl, cream the softened unsalted butter and packed brown sugar together until smooth and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing until the batter is smooth and well combined.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully and slowly to avoid overmixing. Once mostly combined, fold in the quick cooking oats. Then stir in your choice of mix-ins if using.
- Shape and Chill Dough: Scoop the dough into 2-tablespoon sized balls and place them spaced apart on a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is essential for achieving soft and chewy cookies.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats (Silpat).
- Bake Cookies: Arrange chilled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes or until the bottoms are slightly golden and edges begin to turn golden. The tops will lose their glossy sheen indicating doneness.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container for up to 4 days, or freeze in an airtight container or zip-top bag for up to 2 months.
Notes
- Mix-in Options: Use 1 ½ cups of M&Ms, chocolate chips, chopped nuts, raisins, or other candies for variety.
- Baking Variations: For smaller 1 tablespoon cookies, reduce baking time to 8-10 minutes. To make two 9-inch cookie cakes, bake 18-25 minutes. For a 9×13-inch pan cookie bar, bake 20-28 minutes.
- Dietary Substitutions: Use Earth’s Balance Vegan Butter Sticks instead of butter for a vegan version. Substitute bread flour or gluten-free 1:1 all-purpose flour blend for regular flour. For a healthier twist, half whole wheat flour and half all-purpose flour can be used. Replace brown sugar with 1 ¼ cups Swerve Sweetener Brown Sugar to make sugar-free cookies.
- Tips: Always cream butter and sugar before adding eggs. Whisk dry ingredients beforehand. Use baking soda—not baking powder—for best rise. Chilling dough is critical for chewy texture. Baking on silicone mats or parchment paper prevents sticking. Cookies are done when edges are golden and the glossy top is gone.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
