Oatmeal Cookies
These Oatmeal Cookies consist of butter, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, cinnamon, salt, and oats.
Equipment
- Mixing Bowl Preferably 2
- Baking Sheet
- Oven
Ingredients
- 14 tbsp. butter preferably unsalted, softened (1/2 c. + 6 tbsp.)
- 3/4 c. brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 ½ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt (optional)
- 3 c. oats
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add softened butter, granulated sugar, and brown sugar to a large bowl. Whisk until light and fluffy.There is also no over beating at this point! This is when you want to really go for it. Whisk until as light as possible. You won't be able to get them as fluffy as you would with cookie recipes that don't have peanut butter in them. But airiness during this step is absolutely essential. When you think that you've whisked them enough, whisk a little bit longer!
- Add the eggs, one at a time, and vanilla extract. Mix until just barely incorporated.Do not over beat! It's better to have the egg not incorporated enough than too much. You just don't want the egg to be liquid on top.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. This is highly recommended because it will help to incorporate more easily into the butter mixture, which is essential to getting the correct consistency of cookies. But I do skip it sometimes if I'm in a hurry! For me at home? I probably won't. When baking for other people? Yeah, I'll go the extra mile! It's not like it's that tedious or time consuming.
- Add the flour to the butter mixture and similarly just barely incorporate.This is the exact opposite of the butter mixing process! When you add flour, over mixing will make thee cookies dense and texturally unpleasant. In order to keep the airiness, mix as little as possible to stop seeing white pockets of flour.
- Gently fold in the oats.
- Roll the dough into 1-inch balls and place 1 ½ inches apart on ungreased cookie sheet.
- Bake for 8-10 minutes, or until golden brown.
- Move cookies from the baking sheet to set completely.
Tips, Tricks, & Notes
- For more information on the Fundamentals of Baking Cookies, check out my article on the matter. For instance, I recommend making cookies by hand with a fork and adding slightly less flour than called for.