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Oatmeal Cookies

Soft, chewy, and flavorful oatmeal cookies -- enjoy these cookies as is or read on to add in raisins, nuts, and/or chocolate chips!

Course Dessert
Cuisine American
Keyword oatmeal cookies
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 23 minutes
Servings 15 -18 cookies
Calories 124 kcal
Author Chelsea

Ingredients

  • 1/2 cup (equivalent to 8 tablespoons) unsalted butter at room temperature, NOT melted
  • 1/2 cup dark brown sugar, packed (light brown sugar also works)
  • 1/2 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 cup oat flour, just blend up regular oats in a blender/food processor
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (I use fine sea salt)
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon, optional*
  • 1 and 1/2 cups old fashioned oats, not quick oats
  • 1/2 cup + 3 tablespoons white all purpose flour, when you measure make sure to spoon and level
  • Optional: flaky sea salt for topping cookies

Instructions

  1. Make sure your butter is at room temperature before starting.

  2. Using hand mixers, cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla extract until smooth.

  3. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get a leveled 1/4 cup. Add to the same bowl on top of the wet ingredients: oat flour, baking soda, sea salt, cornstarch, cinnamon, and old fashioned oats. Beat until ingredients are well combined.

  4. Add the flour (measure by spooning the flour in the measuring cups and then leveling). Mix until JUST combined. Cover dough tightly and chill for 1 hour. These cookies will spread without being chilled.

  5. Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.7 ounces in size; this will yield exactly 15 cookies)

  6. Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.

  7. Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- they cook a bit more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.

  8. Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Add a sprinkle of sea salt if desired to the cookies. Cookies best enjoyed within 2-3 days.

Recipe Notes

*We love the hint of cinnamon in these cookies, but you can leave it out if you don't like. For more of a spiced oatmeal cookie, add 1/8 teaspoon of ground nutmeg and ground cloves in addition to the cinnamon.