Soft Oatmeal Cookies

Step-by-step instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix this dry blend into the creamed mixture, ensuring everything is well combined.
5. Gently fold in the rolled oats until they are just incorporated; don’t overmix.
6. Using rounded tablespoons, drop the dough onto ungreased cookie sheets, leaving some space between each mound.
7. Bake for 10 to 12 minutes, or until the edges are a lovely golden brown.
8. Once out of the oven, let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Best ways to enjoy it

These soft oatmeal cookies are delightful on their own, but you can elevate the experience with a few serving suggestions. Enjoy them warm right out of the oven with a glass of cold milk for the ultimate treat. Crushed nuts or chocolate chips folded into the batter can bring an extra crunch or sweetness that complements the oats beautifully. For a delightful twist, serve them alongside a bowl of vanilla ice cream or incorporate them into a scrumptious ice cream sandwich.

How to store & freeze

To keep your delightful cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, freezing them is a great option. Place the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored for up to three months. Always practice safe food handling by ensuring any containers are dry before sealing to prevent ice crystals.

Helpful cooking tips

Here are some expert tips for perfect oatmeal cookies:

• Ensure your butter is at room temperature for optimal creaming; it should be soft but not melted.
• Don’t skip the resting time – allowing the dough to chill for 30 minutes in the fridge can help improve the texture and flavor.
• If you like a hint of nutty flavor, toast your oats lightly in the oven before adding them to the dough!
• To prevent a flat cookie, consider chilling the dough or adjusting your flour mix for a thicker consistency.

Creative twists

Once you’ve gotten the hang of the classic version, consider exploring creative variations:

• Add-ins: Incorporate dried cranberries, raisins, or chocolate chips for a flavor explosion.
• Spice alternatives: Swap out the cinnamon for pumpkin spice for a seasonal twist.
• Nutty flair: Stir in chopped walnuts or pecans for added crunch.
• Vegan version: Use flax eggs and coconut oil to make a vegan-friendly cookie.

Common questions

What is the prep time for these cookies?

Preparing these soft oatmeal cookies typically takes about 20 minutes, with an additional 10 to 12 minutes of baking time.

Can I use instant oats instead of rolled oats?

While instant oats will work in a pinch, rolled oats provide the desired texture and chewiness that makes these cookies special. If you substitute, the result will be slightly different.

How can I make these cookies gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend. Ensure that your oats are also certified gluten-free to prevent contamination.

Dive into this classic soft oatmeal cookie recipe and relish every bite of nostalgia, comfort, and warmth it serves up!

Soft Oatmeal Cookies

Soft and chewy, these oatmeal cookies blend warm, buttery goodness with the wholesome texture of oats, making them perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Base

• 1 cup butter, softened Ensure butter is at room temperature for optimal creaming.
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 pieces eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour Can swap half with whole wheat flour.
• 1 teaspoon baking soda
• 1 teaspoon cinnamon Can substitute with pumpkin spice for variation.
• 1/2 teaspoon salt
• 3 cups rolled oats For added flavor, toast oats lightly before adding.

Optional Add-Ins

• chocolate chips For extra sweetness.
• dried cranberries or raisins Add for a flavor explosion.
• chopped walnuts or pecans For added crunch.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually mix the dry blend into the creamed mixture until well combined.
6. Gently fold in the rolled oats until just incorporated; do not overmix.

Baking

1. Using rounded tablespoons, drop the dough onto ungreased cookie sheets, leaving space between each mound.
2. Bake for 10 to 12 minutes, or until the edges are golden brown.
3. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. To freeze, place cookies in a single layer and then transfer to a freezer-safe bag or container for up to three months.