Oatmeal Cookie Recipe
Irresistible Easy Oatmeal Cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
Servings: 30
Ingredients
- 3/4 cups butter room temp
- 1 1/2 cups brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups old-fashioned oats
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper.
- Add the butter and the 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 the flour, sprinkle on the 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 1.5 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. These Oatmeal Cookies will keep in an airtight container for a couple of days.
- FREEZE BAKED. Keep baked cookies in a Ziploc or airtight container in the freezer for 6-9 months.
- FREEZE UNBAKED. Prepare the cookie dough as directed. Roll it into a log or big ball, cover it with plastic wrap, and put it into an airtight Ziploc. Store in the freezer for 6-9 months.
- To bake, take the dough out of the freezer and let it thaw before shaping it into cookies and baking them in the oven.
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