Description
Deliciously soft and chewy Brown Sugar Oatmeal Cookies made with rich butter, sweet brown sugar, and hearty old fashioned oats. These classic cookies are perfect for an everyday treat or sharing with family and friends.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups old fashioned oats
Wet Ingredients
- 1 cup butter, softened
- 2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat the Oven: Preheat the oven to 350°F (180°C). Line two large baking trays with parchment paper to prevent sticking and for easy cleanup, then set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. Set this mixture aside for later.
- Cream Butter and Sugar: Using a large mixing bowl and an electric mixer on high speed, beat the softened butter and brown sugar together for 3 to 4 minutes until the mixture is light, fluffy, and well combined. This step adds air to the dough, resulting in a tender cookie.
- Add Vanilla and Eggs: Stir in the vanilla extract into the creamed butter and sugar. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This creates a smooth dough consistency.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients. Stir the mixture gently for about one minute until just combined, taking care not to overmix, which can make the cookies tough.
- Incorporate Oats: Fold in the old fashioned oats, stirring until the oats are evenly distributed throughout the cookie dough, giving your cookies their characteristic hearty texture.
- Shape and Bake: Drop cookie dough by rounded mounds onto the prepared baking trays, spacing them about 3 inches apart to allow room for spreading. Bake in the preheated oven for 11 to 13 minutes until cookies are soft but golden around the edges.
- Cool the Cookies: Remove the baking trays from the oven and transfer the cookies onto a cooling rack to cool completely. This prevents sogginess and helps cookies set properly.
- Repeat Baking: Repeat the process with the remaining cookie dough until all cookies are baked.
Notes
- For chewier cookies, slightly underbake by removing them at 11 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional additions include raisins, nuts, or chocolate chips to customize flavor.
- Make sure butter is softened (not melted) for best creaming results.
- Spacing cookies 3 inches apart prevents them from merging during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
