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Oatmeal Cookies

A close-up of golden brown oatmeal cookies on a grey plate, with a half-eaten cookie in the foreground
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Nothing beats a classic oatmeal cookie. This recipe gives you that perfect balance of soft and chewy, with a hint of warm spice. It’s the kind of cookie that feels like a big, warm hug.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups (215 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 3/4 teaspoon ground cinnamon
  • 3 cups (285 g) old-fashioned rolled oats
  • 1 1/2 cups of your favorite add-ins (chocolate chips, raisins, nuts)

Instructions

  1. Cream the Butter & Sugars: In a stand mixer, beat the softened butter until creamy (about 30 seconds). Add both sugars and beat on medium-high for 2-3 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl.
  2. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract. Don’t worry if the mixture looks a little curdled at first—it will come together.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
  4. Combine the Dough: Gradually add the dry ingredients to the butter mixture on low speed. Mix only until the flour streaks disappear. Then, stir in the rolled oats and your chosen add-ins. Be careful not to overmix!
  5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is crucial for a thick, chewy cookie.
  6. Bake: Preheat your oven to 375°F (190°C). Scoop 2-tablespoon sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  7. Bake for 10-12 minutes. The cookies are done when the edges are golden but the centers still look slightly underbaked. They will continue to set as they cool.

Notes

  • Serving Suggestions: Serve warm with a tall glass of cold milk or a scoop of vanilla ice cream.
  • Tips & Tricks: The secret to these cookies is the chilling time and the cornstarch. Chilling prevents spreading, and cornstarch ensures a super-soft interior. Use a kitchen scale for best results.
  • Storage & Reheating: Store baked cookies in an airtight container at room temperature for up to 5 days. To get that “just-baked” feel, pop one in the microwave for 10-15 seconds. Unbaked dough can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Find it online: https://recipesh.com/oatmeal-cookies/