Description
Deliciously soft and chewy Brown Sugar Oatmeal Cookies, packed with wholesome oats and the rich flavor of brown sugar. These classic cookies are perfect for an everyday treat or to share with friends and family, offering a comforting texture with a golden edge and chewy center.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup butter, softened
- 2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups old fashioned oats
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line two large baking trays with parchment paper to prevent sticking and ease cookie removal.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar on high speed for 3-4 minutes until the mixture is light in color and fluffy in texture, ensuring a creamy base for the cookies.
- Add Vanilla and Eggs: Mix in the vanilla extract thoroughly. Then, add the eggs one at a time, beating well after each addition to fully incorporate them and create a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring until just combined, about one minute, to avoid overmixing which can toughen the cookies.
- Fold in Oats: Stir in the old fashioned oats until evenly mixed throughout the dough, adding a hearty texture and chew to the cookies.
- Portion Dough: Drop spoonfuls of cookie dough onto the prepared baking trays, spacing them about 3 inches apart to allow room for spreading while baking.
- Bake Cookies: Place the trays in the preheated oven and bake the cookies for 11 to 13 minutes until they are soft and just beginning to turn golden around the edges for the perfect chewy texture.
- Cool and Repeat: Remove the cookies from the oven and transfer them to a cooling rack. Allow to cool completely to set the texture. Repeat the process for remaining dough.
Notes
- For chewier cookies, slightly underbake and allow to cool on the baking sheet for a few minutes before transferring to a rack.
- Use old fashioned oats for better texture; quick oats can make the cookies too soft.
- Butter should be softened but not melted for proper creaming with sugar.
- Store cookies in an airtight container at room temperature for up to one week.
- Feel free to add mix-ins like raisins, nuts, or chocolate chips for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
