Simple Oatmeal Cookies: A Deliciously Easy Recipe
Are you craving a warm, comforting treat that's easy to make? Look no further than these simple oatmeal cookies! This recipe is perfect for beginner bakers and seasoned pros alike, delivering perfectly chewy, delicious cookies with minimal effort. Let's get started!
Ingredients You'll Need:
This recipe uses common pantry staples, making it incredibly convenient. You likely already have most of these ingredients on hand!
- 1 cup (2 sticks) unsalted butter, softened: Softened butter is key for a smooth, creamy cookie dough.
- 1 cup granulated sugar: Provides sweetness and helps the cookies brown nicely.
- 1 cup packed light brown sugar: Adds moisture and a deeper caramel flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 2 ¼ cups all-purpose flour: Provides structure to the cookies.
- 1 teaspoon baking soda: Helps the cookies rise.
- 1 teaspoon ground cinnamon: Adds warmth and spice.
- ½ teaspoon salt: Balances the sweetness.
- 3 cups rolled oats: The star of the show! Use old-fashioned rolled oats for the best texture.
- 1 cup chocolate chips (optional): Because who doesn't love chocolate chips in their oatmeal cookies? Feel free to use other mix-ins like raisins, nuts, or dried cranberries.
Instructions for Perfectly Chewy Oatmeal Cookies:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A stand mixer or hand mixer works great for this step.
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
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Stir in Oats & Chocolate Chips (Optional): Gently stir in the rolled oats and chocolate chips (if using).
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
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Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
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Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Oatmeal Cookies:
- Don't overbake! Slightly soft centers are key to a chewy oatmeal cookie.
- Use good quality oats: Old-fashioned rolled oats will give you the best texture.
- Chill the dough (optional): For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Get creative with mix-ins: Try adding nuts, dried fruit, or different types of chocolate chips.
Frequently Asked Questions (FAQs):
Q: Can I freeze the cookie dough?
A: Yes! Scoop the dough onto a baking sheet and freeze until solid. Then transfer the frozen cookie dough balls to a freezer bag for longer storage. Bake from frozen, adding a couple of minutes to the baking time.
Q: How long do these cookies last?
A: Stored in an airtight container at room temperature, these cookies will last for about a week.
Enjoy your delicious homemade oatmeal cookies! Let us know in the comments how yours turned out. Happy baking!
