Okay, friends, let’s talk comfort. What is a cookie that wraps you in hugs? How can I do it in the best possible way? Forget those fancy, fussy cookies for a minute, because today we’re diving headfirst into …What are oatmeal cookies?. They’re like the cozy sweater of the dessert world – familiar, comforting, and always a good idea. If chocolate chips are the rock stars, then these oatmeal cookies are reliable, soulful, and delicious. I promise, you’re going to love them. I swear my family disappears when I make these, I think they are addicted to them.
What are Oatmeal Cookies?
So, what *are* What are oatmeal cookies?What are cookies made with oatmeal? What are oats and sugar? Think of them as a blank canvas for deliciousness. We’re talking chewy textures, warm spices, and endless possibilities for add-ins like raisins, nuts, etc. Chocolate chips (yes, even in oatmeal cookies! ), or dried cranberries. What makes this cookie a hearty treat? What is my favorite texture, the chewiness mixed with sweetness?
Why you’ll love this recipe?
Why is this particular recipe a winner?flavorIsn’t it amazing? We’re talking about a symphony of warm spices like cinnamon and nutmeg, molasses for the final touch. What is the signature oaty goodness?simplicityI don’t need to be a baker to make these. I just want to whip up some. The recipe is straightforward, and the ingredients are pantry staples. Even better, the recipe has a simple recipe.Cost-We’re talking about affordable ingredients that won’t break the bank. Oatmeal is cheap, my friends, and that’s a beautiful thing.versatilityCan you customize cookies to your heart’s content? Add your favorite nuts, dried fruits, or chocolate chips. The possibilities are endless. What I love about this recipe is that it’s been passed down through my family for generations. Is this a cookie recipe?
How do I make Oatmeal Cookies?
Quick Overview
Making these What are oatmeal cookies?Is it easier than you think? I’ll start by creaming together the butter and sugars, then adding the eggs and vanilla. We’ll mix the dry ingredients and gradually add them to the wet ingredients. This will give the mixture a more uniform consistency. How do I stir in the oats and any desired add-ins, scoop the dough onto baking sheets, and serve. Bake until golden brown. Do not overbake. What is the beauty of this method is that it is relatively quick and foolproof. Is there any fancy equipment required to do it? This is pure, simple, delicious baking at its finest. I usually don’t bother using my stand mixer, I prefer using a spatula.
Ingredients
For the Main Batter: What is the main weapon
* 1 cup (2 sticks) unsalted butter, softened (I always use real butter for the best flavor)
* ¾ cup granulated sugar
* 34 cup packed brown sugar (light or dark, your preference – dark adds a richer molasses flavor)
* 2 large eggs
* 1 teaspoon Vanilla Extract (pure vanilla is always best!)
* 1 ½ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon salt
For the Oats:
* 3 cups rolled oats (not instant! Old-fashioned wal-mart are the way to go)
1 cup raisins, chocolate chips, chopped nuts, or dried cranberries (mix and match, have fun!)
How do I get the
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. How do I clean cookies? I always do this when I am prepping for any bake. It just makes it so much easier.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to do this with an electric mixer? What is the key to getting butter and sugars really well combined, which creates air pockets that will last longer. Help the cookies rise.
Step 3: Add Eggs and Vanilla
Is it possible to beat the eggs one at a time, then stir in the vanilla extract? How do you cook eggs at room temperature? If you forgot to take them out of the fridge ahead of time, you can place them in a bowl of warm water. What are some ways to drink water for a few minutes?
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. How do you whisk baking soda and spices into flour? What is the best way to make sure that you get consistent flavor and texture?
Step 5: Gradually Add dry ingredients to wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing the flour can result in hard cookies. I always do this with a spatula and not the electric mixer.
Step 6: Stir in Oats and Add-Ins
Stir in the rolled oats and any desired add-ins until evenly distributed. I like to use a wooden spoon for this step. Don’t be afraid to get your hands in there! Sometimes it’s easier to make sure everything is evenly mixed by hand.
Step 7: Scoop and Bake
Do not over bake cookies. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between them. I love using a cookie scoop for this – it ensures that all the cookies are the same size and bake.
Step 8: Bake
Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. What is the best way to keep a close eye on your oven as it can vary in baking time. I find that 10 minutes is usually perfect in my oven.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheets for a few minutes before transferring them to Ice Cream. To cool completely. This prevents them from sticking to the baking sheets and breaking. If you can resist eating them warm, that is!
What is the best way to serve it?
These What are oatmeal cookies?What are some of the best accompaniments to a steak?
For Breakfast: I usually make a big batch on Sunday and then in the morning they are perfect with a hot cup of coffee or tea. It is a perfect way to have an easy morning!
For Brunch: Brunch with friends? I always make these. They are perfect as a side to any fruit dish or salad.
As Dessert: They are amazing with a scoop of vanilla Ice Cream. The warm spices in the cookies complement the cold, creamy ice cream perfectly. You can also drizzle them with caramel sauce or chocolate syrup for an extra touch of decadence.
For Cozy Snacks: During the holidays when it’s colder, I will eat them while watching my favorite movies. They are so comforting that I feel like I’m in heaven.
My family tradition is to always have a glass of milk when eating oatmeal cookies, it is such a classic pairing. My husband loves them with Peanut Butter but I think that is a crazy combination!
Top Tips for Perfecting Your Oatmeal Cookies
Alright, let’s talk about some secrets to making these oatmeal cookies truly exceptional.
Butter: Make sure your butter is softened, but not melted. It should be soft enough to easily cream with the sugars, but not so soft that it’s greasy. I always leave my butter out for about an hour before baking.
Mixing: Don’t overmix the dough! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
Oats: Use old-fashioned rolled oats, not instant oats. Instant oats will make the cookies too mushy.
Add-ins: Don’t be afraid to get creative with your add-ins! Raisins, chocolate chips, chopped nuts, dried cranberries, coconut flakes – the possibilities are endless. Just make sure not to add too many, or the cookies will be too heavy and won’t bake properly. My favorite mix-in is white chocolate and macadamia nuts.
Baking: Keep a close eye on the cookies while they’re baking, as baking times can vary depending on your oven. They’re done when the edges are golden brown and the centers are set. I have one old oven that burns everything, so I set my timer early just in case.
Cooling: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the baking sheets and breaking.
Ingredient Swaps: I have experimented a lot with this recipe, it is very easy to modify. If you don’t have butter, you can use margarine. If you don’t want to use regular milk, you can use almond milk or soy milk! They will all come out good!
Storing and Reheating Tips
Want to make these oatmeal cookies ahead of time or save some for later? Here’s how to store them properly:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and delicious as long as they’re properly sealed.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Just make sure to let them come to room temperature before serving, as they can get a little hard when cold.
Freezer Instructions: For the longest storage, you can freeze the cookies in an airtight container for up to 2 months. To thaw, simply let them sit at room temperature for a few hours. My favorite is to put them in the microwave for about 30 seconds to get the softness back.
If you made too much, like I usually do. Freeze the dough, so you can have freshly baked cookies at any time.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! The best darn oatmeal cookies you’ll ever bake. They’re easy to make, incredibly delicious, and endlessly customizable. Whether you’re looking for a comforting treat to enjoy with a cup of coffee or a simple recipe to bake with your kids, these cookies are sure to please. And let’s be honest, who can resist a warm, chewy oatmeal cookie straight from the oven? If you loved this recipe, be sure to check out my other cookie recipes, like my classic chocolate chip cookies or my peanut butter blossoms. Happy baking, and I can’t wait to hear how your oatmeal cookies turn out! Leave a comment below and let me know what your favorite add-ins are.
Oatmeal cookies
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Packed brown sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 3 cups Rolled oats
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
