Oatmeal Cookies
Ingredients
- 1 1/2 cups old-fashioned oats
- 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt*
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- (optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more
Instructions
- 1
Combine the dry ingredients.
- 2
Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.
- 3
Mix the wet ingredients
- 4
In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.
2 min - 5
Add in the dry ingredients
- 6
Add the dry ingredient mixture and beat on low-speed until combined.
- 7
Stir in any (optional) add-ins.
- 8
Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.
- 9
Chill the dough.
- 10
Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled. (Or see a faster chilling method below.)
- 11
Prep the cookies
- 12
Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
- 13
Bake.
- 14
Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
10 min - 15
Cool.
- 16
Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes. (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.) Then serve warm and enjoy!
5 min
