Soft & Chewy Oatmeal Cookies
- baking sheets
- Cooling Rack
- Stand Mixer or Hand mixer
- 1 Cup Butter, room temperature (2 sticks, 226 grams) not too soft
- 1 Cup Brown sugar, packed (213 grams)
- 1/4 Cup Granulated sugar (50 grams)
- 2 Large eggs
- 2 tsp Pure vanilla extract
- 1.5 Cups All-purpose flour (200 grams)
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 3 Cups Quick oats* (297 grams)
- 1 Cup OPTIONAL add-ins chocolate chips, chopped nuts, coconut flakes, raisins, etc
- Preheat the oven to 350F. Line your baking sheet(s) with parchment paper.
- Use the paddle attachment on your stand mixer and cream together the butter and sugar until light and fluffy (if using a hand mixer, do the same). This could take 2-4 minutes or more.
- Add eggs one at a time, mixing after each. Add vanilla and mix until all is well combined.
- In a separate bowl, mix together your dry ingredients MINUS any optional add-ins. Add to butter/sugar mixture all at once and mix until combined. Add in optional add-ins until just combined
- Use a medium cookie scoop (1.5T) for regular sized cookies. Use a large cookie scoop (3T) for larger sized cookies. Arrange cookie dough balls a couple of inches away from each other on the baking sheet(s).
- Bake until the edges just start to turn golden brown and the centers look slightly under-cooked. This will take from about 8-12 minutes depending on the size of the cookie and your oven.
- Remove the cookies from the oven and use something flat to press the cookies down just enough to take the roundness down and make them look more uniform. This step is optional but it makes them easier to stack and they look better (IMO).
The use of quick oats in this recipe (versus "old fashioned" oats) gives the cookies a softer more tender mouthfeel that we love. When making the larger size cookie, we have found that they make a great ice cream sandwich! if you prefer a little crunch to your cookie, just bake them a little longer and they'll look like this (and they'll still be delicious).