These are the most effective, best, most scrumptious oatmeal cookies we’ve made! You’ll use melted butter to make this straightforward recipe, which implies no stand mixer, beating butter, or chilling is required.
With my straightforward oatmeal cookies recipe, you should have fewer dishes to scrub, no time is required for softening butter, chilling the cookie dough is optionally available, and the batter will be frozen for cookies one other day. These could be the most effective oatmeal cookies ever!
For extra cookies with oats, see our oatmeal raisin cookies that do name for creaming butter and sugar collectively or these white chocolate cranberry cookies.
Key Elements
- Oats: For the most effective chewy texture, I extremely suggest old style rolled oats. Instantaneous oats will work in a pinch however create a barely totally different consequence. Keep away from steel-cut oats for this recipe.
- Flour: I usually use all-purpose flour, however entire wheat flour is an efficient substitute. For those who use entire wheat flour, your dough could be a tad dry, so add 1 to 2 tablespoons of milk to compensate.
- Baking Soda: That is our leavening agent, making certain our cookies rise fantastically and develop that beautiful golden brown coloration.
- Spices: These oatmeal cookies style wonderful due to a mix of salt, vanilla extract, cinnamon, and cardamom for the most effective taste
- Sugar: We’ll want each brown sugar and granulated sugar. The brown sugar contributes to that impossible to resist chewy middle and wealthy molasses taste, whereas the granulated sugar helps create these crisp edges all of us love.
- Butter: Melted butter makes this recipe really easy (it additionally permits us so as to add a nutty taste with brown butter, which is optionally available however so good). For those who’re vegan, swap it out for plant-based butter or coconut oil (simply remember that coconut oil may make your cookies a bit extra oily).
- Egg: We’ll use one entire egg and one egg yolk for the right chewy, smooth texture. In case you are making vegan cookies, I’ve included ideas for an egg substitute within the recipe.
- Optionally available Combine-Ins: These cookies are incredible plain, however be at liberty to get artistic with mix-ins! Dried fruits like raisins or cranberries, chopped nuts like pecans or walnuts, or chocolate chips are all scrumptious choices.
The right way to Make Oatmeal Cookies
These oatmeal cookies are extremely straightforward to make, and I’m right here to stroll you thru the method (there’s additionally a fast recipe video subsequent to the recipe beneath).
You’ll begin by melting your butter. For those who’re feeling adventurous, you possibly can brown the butter for an additional nutty, caramelized taste. It’s completely optionally available, however I extremely suggest it! (I exploit the identical approach in my easy chocolate chip cookies and blondies.)
As soon as your butter is melted (or browned), whisk collectively the flour, baking soda, cinnamon, cardamom, and salt in a single bowl. In a separate bowl, whisk collectively the sugars, egg, egg yolk, vanilla extract, and melted (or browned) butter.
Then, mix the moist and dry components, fold in your oats, and add any mix-ins you want, similar to dried fruit or nuts. From there, you possibly can bake or freeze the cookies for one more day. Directions for each are within the recipe. Straightforward!
Straightforward Oatmeal Cookies
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With this straightforward oatmeal cookies recipe, you should have fewer dishes to scrub, there’s no time required for softening butter, chilling the cookie dough is optionally available, and you may freeze the cookie dough for cookies one other day. I really like these straightforward oatmeal cookies a lot!
When you have an additional 5 minutes to spare when making these cookies, strive browning your butter earlier than including it to the cookie batter. Browned butter provides a nutty richness to the cookies. I’ve supplied directions beneath, or you possibly can see my recipe for brown butter.
Makes 18 cookies
Watch Us Make the Recipe
You Will Want
1 cup (130g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon positive sea salt
3/4 teaspoon floor cinnamon
1/4 teaspoon floor cardamom, optionally available
10 tablespoons (140g) unsalted butter
1/2 cup (100g) packed mild brown sugar
1/4 cup (50g) granulated sugar
1 giant egg
1 giant egg yolk
2 teaspoons vanilla extract
1 ½ cups (150g) old style rolled oats
1 cup (130g) raisins, dried fruit, chopped nuts, or chocolate, optionally available
Instructions
- Put together the Butter
1You should utilize common melted butter or browned butter for these oatmeal cookies. For normal melted butter, soften the butter within the microwave or on the range after which cool. When cool, use the melted butter within the recipe beneath.
2For browned butter (our favourite), soften the butter in a light-colored skillet over medium warmth. Swirl the pan sometimes to make sure the butter is melting evenly. Because it melts, the butter will start to foam, and the colour will change from mild yellow to golden and at last to brown. This solely takes a minute or two.
3When the browned butter smells nutty and is a lightweight golden brown, switch it to a heatproof bowl to chill. When cool to the contact, use the browned butter within the recipe beneath.
- Make Oatmeal Cookies
1Preheat the oven to 325°F (160°C) and line a cookie sheet with parchment paper or a silicone baking mat.
2Whisk the flour, baking soda, salt, cinnamon, and cardamom in a medium bowl. Put aside.
3In a big bowl, whisk the sugars, entire egg, egg yolk, vanilla, and melted butter (or browned butter) collectively.
4Change to a big rubber spatula, then add the flour combination in 3 elements, stirring till they disappear. Fold within the oats and mix-ins like dried fruit, nuts, or chocolate.
5Roll the cookie dough into balls (about 1 ½ tablespoons of dough) and place onto baking sheets. Go away 2 inches between the cookies to permit for spreading. (For big cookies, use 3 to 4 tablespoons of dough and house them aside by 3 inches.)
6Gently press the tops of the cookies down somewhat to assist them unfold extra evenly within the oven.
7Bake the cookies, one sheet at a time, rotating as soon as throughout cooking, for 9 to fifteen minutes (bigger cookies take a bit longer). They need to be mild golden brown across the edges however nearly moist within the center.
8Let the cookies cool on the baking sheet for five minutes, then switch to a wire rack to chill utterly.
Adam and Joanne’s Suggestions
- Storing: Baked oatmeal cookies will be saved in an hermetic container for as much as 3 days at room temperature or as much as every week within the fridge.
- Make forward: This cookie dough lasts as much as 3 days within the fridge. I prefer to scoop it into cookie dough balls first, which makes baking them fast and straightforward! Chilled cookie dough makes the baked cookies much more chewy, thicker, and flavorful. You may also freeze the cookie dough. Scoop into balls, place onto a parchment paper-lined baking sheet, and freeze till laborious. Switch to an hermetic container and freeze for as much as 3 months. Bake from frozen (the cookies will take somewhat longer within the oven).
- Substitute coconut oil: We love coconut oil in these cookies. For a lightweight coconut taste, use unrefined coconut oil. For cookies with out the coconut taste, use refined coconut oil. After making the cookie dough, set it apart for 20 minutes to provide the oats time to soak up the oil.
- Vegan oatmeal cookies: Use vegan butter or coconut oil as a substitute of butter and flax eggs as a substitute of eggs. Whisk 1 ½ tablespoons flaxseed meal with 4 ½ tablespoons water. Let the combination sit for five to 10 minutes, after which use it rather than the eggs in our recipe.
- The diet information supplied beneath are estimates.
Diet Per Serving
Serving Dimension
1 cookie
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Energy
184
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Complete Fats
9.1g
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Saturated Fats
4.5g
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Ldl cholesterol
37.9mg
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Sodium
107.3mg
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Carbohydrate
22.9g
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Dietary Fiber
1.3g
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Complete Sugars
11.6g
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Protein
2.8g
