Oatmeal Cookie Recipe
Irresistible Easy Oatmeal Cookies are a family favorite because they are chewy, soft, and always gone in minutes!!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Servings: 30
Author: Lil' Luna
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.
- 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.
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