Here’s a delicious and straightforward guide to baking oatmeal cookies:
Ingredients:
- Dry Ingredients:
- 1 ½ cups (187 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 ½ cups (old-fashioned rolled oats)
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (packed) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Add-Ins (Optional):
- 1 cup chocolate chips
- ½ cup chopped nuts
- ½ cup raisins
- You can customize this recipe with other add-ins like dried cranberries, white chocolate chips, or chopped dried fruit.
Equipment:
- Mixing bowls (one large, one medium)
- Electric mixer (or hand mixer)
- Baking sheets
- Parchment paper (optional)
- Oven mitt
- Spatula
- Cookie scoop (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easier cleanup (this step is optional).
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Cream the Butter and Sugars: In your large bowl, using an electric mixer (or a hand mixer and a large bowl), cream together the softened butter and granulated sugar and brown sugar on medium speed until light and fluffy, for about 2-3 minutes.
- Beat in the Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Then, beat in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Stir in the Oats and Add-Ins: Use a spoon or spatula to stir in the old-fashioned rolled oats and any optional add-ins you’re using, like chocolate chips, nuts, or raisins.
- Shape the Dough: Using a spoon or a cookie scoop, portion the dough onto your prepared baking sheets. Leave a couple of inches between each cookie dough ball to allow for spreading during baking.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to firm up as they cool.
- Cool and Enjoy! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade oatmeal cookies!
Tips:
- Use room temperature ingredients for even creaming of the butter and sugar.
- For chewier cookies, bake for a shorter time. For crispier cookies, bake for a minute or two longer.
- Let the cookie dough chill in the refrigerator for at least 30 minutes before baking. This will help the cookies to spread less and keep their shape better.
- You can toast your rolled oats in a dry skillet over medium heat for a few minutes before adding them to the dough for an extra nutty flavor.
- Don’t overbake the cookies! They will continue to cook and firm up as they cool on the baking sheet.
- Oatmeal cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.