Ah, the humble oatmeal cookie—always a nostalgic treat, isn’t it? I remember baking these with my grandma, the kitchen filled with warmth and the sweet aroma of cinnamon. These cookies are like a cozy blanket on a rainy day—soft, chewy, and just the right amount of sweet, with a hint of nostalgia that lingers like a catchy tune.
Steps
- Begin by beating the softened butter in a stand mixer or with an electric beater for about 30 seconds until smooth.
- Add the light brown sugar and granulated sugar to the butter, beating until the mixture becomes light and fluffy. Pause occasionally to scrape down the sides and bottom of the bowl.
- Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the butter mixture, ensuring everything is well-mixed by scraping the bowl’s sides and bottom as needed.
- Stir in the old-fashioned rolled oats until fully combined. If desired, add chocolate chips, chopped nuts, or raisins, mixing them in gently.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
- Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Drop rounded balls of cookie dough, about 2 tablespoons each, onto the prepared sheets, spacing them at least 2 inches apart. Roll the dough between your palms if you prefer more uniform cookies.
- Bake the cookies for 10-12 minutes, until the edges are slightly browned but centers still appear underbaked. They will finish baking as they cool.
- Allow the cookies to cool completely on the baking sheet before serving and enjoying.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups (215 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups (285 g) old-fashioned rolled oats
- 1 ½ cups of chocolate chips, chopped nuts, or raisins (optional)
Nutritional Values
Calories: 4800kcal | Carbohydrates: 648g | Protein: 72g | Fat: 216g | Saturated Fat: 120g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 72g | Cholesterol: 888mg | Sodium: 3312mg | Potassium: 216mg | Fiber: 24g | Sugar: 312g | Vitamin A: 1776IU | Calcium: 96mg | Iron: 72mg
FAQ
- Can I incorporate raisins, chocolate chips, or nuts into the oatmeal cookies?
- Absolutely! Feel free to add roughly 1 ½ cups of your preferred mix-ins like raisins, chocolate chips, or nuts to the dough. Simply stir them in after incorporating the oats. I also have dedicated recipes for oatmeal chocolate chip cookies and oatmeal raisin cookies if you’re interested in those variations.
- Is it possible to use quick oats in this recipe?
- Yes, you can substitute quick oats for old-fashioned oats if needed. However, be aware that the cookies may turn out less chewy, less hearty, and possibly a bit drier. Use the same amount of quick oats as you would old-fashioned oats.
- How can I ensure my oatmeal cookies stay soft and chewy?
- This recipe is crafted to produce soft, chewy cookies. To maintain their texture, avoid over-baking them. Store them in an airtight container at room temperature, and they are best enjoyed within five days of baking.
- What should I do if I don’t have cornstarch?
- If cornstarch is unavailable, you can replace it with an equal amount of flour. Note that the cookies may be slightly flatter and less soft and chewy, but they will still be delicious.
- Can I use dark brown sugar instead of light brown sugar?
- Yes, substituting dark brown sugar will result in even softer and chewier cookies due to its higher molasses content.
Tips
- Cream Butter and Sugar Thoroughly: Ensure the butter and sugars are well-creamed to incorporate air into the batter, achieving a light and fluffy mixture. Using an electric or stand mixer can help achieve the best results.
- Use a Kitchen Scale: A kitchen scale can significantly improve your baking accuracy, helping you achieve consistent results without the hassle of washing multiple measuring cups. This is especially helpful for measuring flour properly.
- Slightly Underbake Cookies: Remove the cookies from the oven when the edges are set but the centers appear slightly underdone. Let them cool on the baking sheet to finish cooking, ensuring they stay soft and chewy.
- Chill the Dough: Allow the cookie dough to chill in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor and texture.
Equipment
- Stand Mixer or Electric Beater – Used for creaming butter and sugar together efficiently.
- Kitchen Scale – Helpful for weighing ingredients for accuracy.
- Oven Thermometer – Useful for ensuring your oven is at the correct temperature.
- Cookie Sheets – Needed for baking the cookies.
- Parchment Paper – Used to line the cookie sheets for easy cleanup and to prevent sticking.
