Description
Delicious chewy oatmeal cookies with cinnamon and optional mix-ins like chocolate chips, nuts, or raisins. These cookies are soft, puffy, and perfect for any occasion, made easy with a chilling step to ensure the ideal texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (such as M&Ms, chocolate chips, chopped nuts, or raisins) optional
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, salt, and baking soda until well combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, cream the softened butter and packed brown sugar together until smooth and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated and smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined without overmixing. Stir in the quick cooking oats and your choice of mix-ins if using.
- Chill Dough: Scoop the dough into 2 tablespoon-sized balls and place them on a cookie sheet lined with parchment paper or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to an hour to allow the dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats (Silpats). Place chilled dough balls 2 inches apart on the prepared sheets.
- Bake Cookies: Bake the cookies for 12 minutes or until the bottoms are slightly golden and edges are firm but centers are soft. The tops will lose their glossy sheen indicating doneness.
- Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Store Cookies: Store cooled cookies in an airtight container for up to 4 days, or freeze in airtight containers or freezer bags for up to 2 months.
Notes
- Mix-ins can include M&Ms, chocolate chips, chopped nuts, raisins, or your favorite candy (1 ½ cups total).
- Baking options: make 1 tablespoon sized cookies for 8-10 minutes, two 9-inch cookie cakes for 18-25 minutes, or bake the dough in a 9x13-inch pan for 20-28 minutes.
- For vegan substitution, use Earths Balance Vegan Butter Sticks instead of butter.
- For gluten-free, substitute equal amounts of gluten-free 1:1 all-purpose flour or blend half whole wheat flour with regular flour.
- To make sugar-free, replace brown sugar with 1 ¼ cups Swerve Sweetener Brown Sugar.
- This recipe can be easily doubled or halved depending on your needs.
- Always cream butter and sugar well before adding wet and dry ingredients for the best texture.
- Be sure to chill dough; this is key for soft, chewy, and puffy cookies.
- Baking on silicone mats helps prevent sticking and browning on the bottom.
- Cookies are done when edges are golden and tops lose their shiny appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 196 kcal
- Sugar: 14 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg
