Easy Oatmeal Cookies

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Sharing a simple, classic cookie recipe today. Easy oatmeal cookies, classic chewy oatmeal cookies loaded with brown sugar and hints of cinnamon. I want to start bringing some classic recipes to the blog. By classic I’m thinking no-fail pie crust, buttermilk biscuits, stocks, classic cookies & cakes. Basic recipes that you can add onto, trust to yield the same results, and recipes that can be a base for other great recipes.

Often times the more basic recipes don’t make it onto my blog, I make them like normal and move on. While the more interesting, unique recipes always make it. But no interesting, unique recipe is made without the use of a classic recipe! For example my Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache would not be if it weren’t for the classic snickerdoodle recipe that made them!

That said, I am starting my “back to basics” recipes with these easy oatmeal cookies. These can be the base for oatmeal raisin cookies, monster cookies, or my favorite Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies. I even have a fun sandwich cookies recipe for them coming soon! Lots of fun options!

Do I have to chill my cookie dough?

The dreaded chilling time, we want our cookies and we want them now! But I do promise chilling is a very important step. This dough needs to chill a minimum of 20-30 minutes or if needed up to 24 hours. Chilling cookie dough before baking allows the fat, in this case butter, to solidify. That way when the cookies bake they keep their shape and do not spread out as much.

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Try these other delicious cookies!

Italian Lemon Cookies

Chocolate Thumbprint Cookies with Raspberry Compote

Salted Caramel Brownie Cookies

Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

Molasses Ginger Cookies

Instructions

In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or silpat liners.

In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the dry ingredients. Mix until fully combined. Add in the oats and gently mix in on low until incorporated.

Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.

Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, store cookies in an airtight container for up to a week!

Easy Oatmeal Cookies

Classic chewy oatmeal cookies
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling time: 30 minutes
Total Time: 45 minutes
Author: The Hearty Life
Cost: $
Servings: 3 dozen

Equipment

  • Cookie Scoop – optional, but helpful!
  • cookie sheets
  • parchment paper or a silpat liner

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tbsp Ground cinnamon
  • 1 cup 2 sticks, unsalted butter, softened
  • 1 cup Sugar
  • 1 cup Packed light brown sugar
  • 2 Eggs
  • 1 tbsp Vanilla extract
  • 2 cups Old-fashioned whole rolled oats, not quick oats

Instructions

  • In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or silpat liners.
  • In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the dry ingredients. Mix until fully combined. Add in the oats and gently mix in on low until incorporated.
  • Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.
  • Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, store cookies in an airtight container for up to a week!

Did you make this recipe?

I would love to see! Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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