The Oatmeal Standard

Soft oatmeal cookies with crisp edges, brown sugar, cinnamon, and optional mix-ins

Soft, chewy oatmeal cookies with lightly crisp edges and a buttery brown sugar base. Simple ingredients, dependable every time, and endlessly customizable with your favorite mix-ins.

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper

The Oatmeal Standard

Soft, chewy oatmeal cookies with lightly crisp edges and a buttery brown sugar base. Simple ingredients, dependable every time, and endlessly customizable with your favorite mix-ins.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 Cookies

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 cup unsalted butter softened
• 3/4 cup light brown sugar packed
• 1/4 cup granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

Optional Add-Ins (up to 1 cup total)

• Raisins chocolate chips, chopped walnuts or pecans, or dried cranberries; optional

Method

 

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Add egg and vanilla and mix until fully combined.
4. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add to the wet ingredients and mix just until combined.
5. Fold in oats and any optional add-ins.
6. Scoop dough into 1 1/2-tablespoon portions and place 2 inches apart on the prepared baking sheet.
7. Bake 10 to 12 minutes until edges are set and centers look slightly soft and underdone.
8. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.

How to Know It's Done

• Oven: 350 degrees F
• Cookies are done when edges are set and lightly golden. Centers should still look soft — they will firm up as they cool on the pan.

Cook's Notes

• Slightly underbaking is the secret to a chewy cookie. Pull them when the centers still look a little raw and let the residual pan heat finish them.
• Dough keeps refrigerated up to 48 hours before baking — the flavor deepens noticeably with a rest.