Oatmeal Cookies
Irresistible easy oatmeal cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
Servings: 30
Equipment
Ingredients
- ¾ cups unsalted butter, room temp
- 1½ cups brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups old-fashioned oats
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper.
- Add butter and brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute.
- Add flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
- Roll the dough into 1 to 1½ inch balls, using your hands, and place the balls on the prepared cookie sheet 2 inches apart.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
Video
Notes
Store cookie dough. Cover and refrigerate for 1-2 days before baking. You can also form cookie dough balls and freeze them for 3-6 months. See How to Store Cookie Dough for tips.
Store baked cookies in an airtight container for 2-3 days or in the freezer for 3-4 months.
Nutrition
Calories: 131kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 106mg | Potassium: 55mg | Sugar: 10g | Vitamin A: 150IU | Calcium: 19mg | Iron: 0.7mg