These cookies will remedy whatever kind of bad day you have had. They’re the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you’re exhausted after moving all your stuff to a new apartment. They’re craveable as well as comforting. They also make a great blank canvas: You can add up to 1 1/2 cups of inclusions — some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | Makes 18 cookies |
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | Makes 18 cookies |
Ingredients
- 227 grams (8 ounces) unsalted butter, at room temperature
- 213 grams (1 cup) packed brown sugar
- 66 grams (1/3 cup) granulated sugar
- 113 grams (2 large) eggs
- 5 grams (1 teaspoon) vanilla extract
- 210 grams (1 3/4 cups) all-purpose flour
- 6 grams (1 teaspoon) baking soda
- 2 grams (1/2 teaspoon) baking powder
- 4 grams (1 teaspoon) fine sea salt
- 2 grams (1 teaspoon) ground cinnamon
- 199 grams (2 cups) old-fashioned oats
Instructions
- Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
- Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets –stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 243 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 50 mg |
| Sodium | 135 mg |
| Serving Size | 1 of 18 servings |
| Calories | 243 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 50 mg |
| Sodium | 135 mg |
Reviews
I found these to be dry and lacking flavor.
Delightful !!!!we love it
Great recipe. I only had to cook
mine for 6 to 8 minutes tops.
mine for 6 to 8 minutes tops.
Keep checking. They continue to cook when you get them out of the oven. Put them on a cooling rack for sure.
Soooo good
Oatmeal cookies
These are the best all around chewy oatmeal cookies!!
I have been making oatmeal cookies all wrong, but this recipe made it right. I made a batch of these for a recent family brunch, and they disappeared immediately. The increase of brown sugar is definitely the key to the perfect chewiness. A for-sure keeper!
These turned out really, really good. I’m never a fan of the thick, lump-like oatmeal cookies, so I turned to this recipe instead, and my family was blown away! For add ins, I did chopped white chocolate, dark chocolate chips, an extra teaspoon of vanilla, and a pinch more salt.
I added raisins and my dad loved these. looks and tastes like store bought cookies.
After watching your class I made this but a vegan version with flax seed eggs and vegan butter. (My daughter is vegan). Still just as you promised – soft, chewy and delicious in the center and a pleasant crunch on the edges. Thanks so much.