Soft Oatmeal Cookies
Soft Oatmeal Cookies are tender, chewy cookies made with butter, brown sugar, rolled oats, cinnamon, and vanilla, baked just until golden for a perfectly soft center.
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Servings: 24 cookies
Ingredients
- 1 c 226 g unsalted butter at room temperature
- 1 c 213 g packed light or dark brown sugar
- ¼ c 50 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ c 200 g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 c 297 g old-fashioned rolled oats
- 1 c optional add-ins semi-sweet chocolate chips, chopped nuts, dried fruit, or M&M’s
- Coarse or flaky salt for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, or until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and rolled oats. Add the dry ingredients to the butter mixture all at once and mix on low speed just until combined. If using add-ins, fold them in gently.
- Using a medium (1½ tablespoon) or large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies several inches apart.
- Bake for 8–10 minutes for smaller cookies or 10–12 minutes for larger cookies, until the edges are lightly golden and the centers appear soft.
- Remove from the oven and, if desired, sprinkle lightly with coarse salt. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make these Soft Oatmeal Cookies gluten free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour. Ensure the rolled oats are certified gluten free, as oats are often cross-contaminated during processing.