Oatmeal Cookies

5 from 27 votes

This classic oatmeal cookie recipe is made with rolled oats, a hint of cinnamon and molasses-y brown sugar. It's the best, simple oatmeal cookie recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill time 1

Total Time 1 25

Servings cookies

Calories 146kcal

Author Yumna Jawad

Equipment

Ingredients

½ cup unsalted butter softened to room temperature
¾ cup dark brown sugar packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups rolled oats

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in the oats using a spatula or wooden spoon.
Cover and place in the refrigerator for at least 1 hour or overnight.
When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage:

Once cooled, oatmeal cookies should be stored in an airtight container at room temperature. Oatmeal cookies can be stored at room temperature for about a week.

However, if you want them to last a bit longer, you can store them in the fridge. In the fridge, these cookies will stay fresh for up to 2 weeks.

Nutrition