Soft Oatmeal Cookies
These Soft Oatmeal Cookies are a delightful treat that combine wholesome oats with a soft and chewy texture. Easy to make and versatile, they can be enjoyed as is or with your favorite mix-ins.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened) Should be softened, not melted.
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 3 cups quick cooking oats
- 2 tablespoons white sugar For flattening the cookies.
- 2 tablespoons water For preventing sticking when flattening the cookies.
- 1 can nonstick cooking spray with flour For preparing the cookie sheets.
Instructions
Preparation
- In a bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In another bowl, use a mixer to cream together the softened butter, white sugar, and brown sugar until creamy and smooth, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Mixing
- Gradually incorporate the dry ingredients into the butter mixture while mixing continuously until everything is well combined.
- Stir in the quick-cooking oats until they are evenly distributed throughout the dough.
Chilling and Baking
- Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour.
- Preheat your oven to 375 degrees F (190 degrees C).
- Spray two cookie sheets with nonstick cooking spray.
- Roll the chilled dough into walnut-sized balls and place each ball 2 inches apart on the cookie sheets.
- Flatten each ball slightly using a fork dipped in water and sugar.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges turn light golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.