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oatmeal cookies

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Oatmeal Cookies

These aren't oatmeal raisin or even oatmeal chocolate chip cookies, but a classic straightforward, simple oatmeal cookie that doesn’t need anything else. They're soft, thick, and chewy and truly the ideal cookie texture.

Ingredients

  • 1 2/3 c. (200 g.) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, softened
  • 3/4 c. (160 g.) light brown sugar
  • 1/2 c. (100 g.) granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 3 c. (270 g.) old-fashioned oats

Direction

  1. Preheat oven to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt until combined.
  2. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter, brown sugar, and granulated sugar on medium-high speed until creamy. Add egg and beat until incorporated. Add vanilla and beat to combine.
  3. Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add oats and beat until well combined.
  4. Using a medium cookie scoop (about 3 tablespoons), scoop dough onto 2 parchment-lined baking sheets, spacing 2" apart.
  5. Bake cookies, rotating trays halfway through, until golden brown and edges are set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer cookies to a wire rack and let cool completely.