Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 36
I have been looking for the perfect oatmeal cookies for my mom. This simple recipe guarantees the best oatmeal cookies – crispy edges and soft and chewy in the middle. Easily whip up a big batch and simply store this tasty treat in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients
2 large eggs
1 c. unsalted butter
3/4 c. granulated sugar
1/2 tsp baking powder
2 tsp vanilla extract
1 tsp Kosher salt
2 1/4 c. all-purpose flour
2 tsp baking soda
1 1/4 c. light brown sugar, packed
Optional: 1 tsp cinnamon
2 c. old-fashioned oats
How to make Oatmeal Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper or silicone mat, line a baking sheet.
Step 2: In a large mixing bowl, cream the butter and sugars. Then, add the eggs along with vanilla. Mix well until blended.
Step 3: To the mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon (optional). Mix well until just blended. Lastly, stir in the oats.
Step 4: Onto the prepared baking sheets, place the cookie dough. I use a medium cookie scoop. Place in the preheated oven and bake for about 7 to 10 minutes or until the edges of the cookies turn just lightly golden brown. For softer cookies, remove the cookies a little early or bake slightly longer if you want crispier cookies.
Step 5: Allow the cookies to rest for about 2 minutes on the pan before transferring them onto cooling racks.
Notes:
Keep the cookies in a covered container for up to 3 days.
Make sure to cool the cookies completely before placing them in a freezer bag or container. Then, freeze for up to 3 months. An hour before serving, take the cookies out of the freezer. Pop in the microwave for 10 to 15 seconds or eat frozen.
Nutrition Facts:
Serving: 1cookie | Calories: 140 kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 45mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 15mg | Iron: 0.6mg
Ingredients
- 2 large eggs
- 1 c. unsalted butter
- 3/4 c. granulated sugar
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp Kosher salt
- 2 1/4 c. all-purpose flour
- 2 tsp baking soda
- 1 1/4 c. light brown sugar, packed
- Optional: 1 tsp cinnamon
- 2 c. old-fashioned oats
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper or silicone mat, line a baking sheet.
Step 2: In a large mixing bowl, cream the butter and sugars. Then, add the eggs along with vanilla. Mix well until blended.
Step 3: To the mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon (optional). Mix well until just blended. Lastly, stir in the oats.
Step 4: Onto the prepared baking sheets, place the cookie dough. I use a medium cookie scoop. Place in the preheated oven and bake for about 7 to 10 minutes or until the edges of the cookies turn just lightly golden brown. For softer cookies, remove the cookies a little early or bake slightly longer if you want crispier cookies.
Step 5: Allow the cookies to rest for about 2 minutes on the pan before transferring them onto cooling racks.
Notes
Keep the cookies in a covered container for up to 3 days. Make sure to cool the cookies completely before placing them in a freezer bag or container. Then, freeze for up to 3 months. An hour before serving, take the cookies out of the freezer. Pop in the microwave for 10 to 15 seconds or eat frozen.
