Crisp & chewy OATMEAL COOKIES! Quick and easy recipe
Recipe Information
Oatmeal Cookies
Line two to three large baking trays with parchment paper and set aside.
In a medium bowl, combine 210 g or 1 and 3/4 cups of plain all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk until well combined and set aside.
In a large bowl, add 226 g or 1 cup of room temperature unsalted butter, 150 g or 3/4 cup of soft light brown sugar, and 150 g or 3/4 cup of white granulated sugar. Cream together using a hand or stand mixer on medium speed for 3 minutes until light and fluffy.
Add in 2 large room temperature eggs one at a time while mixing on low speed until fully combined.
Add 1 and 3/4 teaspoon of vanilla and mix on low speed until just combined.
Add the pre-sifted dry ingredients to the bowl and mix on low just until everything comes together, being careful not to over mix the dough. Set the mixer aside.
Add 245 g or 2 and 3/4 cups of rolled oats or quick cooking oats to the dough. Optionally, add 1 cup of raisins or chocolate chips. Use a spatula to gently fold until just combined.
Using a medium cookie scoop (about 1 and 1/2 tablespoons), portion the dough onto the prepared trays, leaving about 2 inches between each cookie. If you don't have a scoop, a tablespoon works fine.
Place the trays into the fridge to chill for 30 minutes to achieve chewier cookies.
Preheat the oven to 375F or 190C.
Once the dough balls have chilled, optionally roll them in your hands for a neater cookie shape.
Place the trays in the preheated oven, one at a time, on the middle rack for 11 to 13 minutes or until the edges are just starting to turn golden brown.
Let the cookies cool on the tray for about 15 minutes to firm up, then transfer them to a wire rack to cool completely.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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