Oatmeal cookies are the best when they're chewy, soft, and flavorful. If you're looking for the perfect oatmeal cookie, then look no further.
Making The Best Oatmeal Cookie Recipe
Oatmeal cookies are a classic, just like chocolate chip cookies. There are so many variations of oatmeal cookies you can make like cranberry oatmeal, chocolate chip oatmeal, and oatmeal raisin.
Oatmeal is actually a really versatile food. You can have it as a solid non sugary breakfast food. Or you can make delicious desserts such as these cookies or even an oatmeal pie crust.
I love oatmeal cookies for any occasion. They're great for everyday snacking (okay, maybe not evvvvvery day) as well as special occasions or celebrations. They're easy to make, so they're great for throwing together for impromptu parties or potlucks. These cookies are perfect for whipping up a batch anytime.
As with all my cookies, I strive to have a chewy and soft finished product. And these cookies fit that bill precisely.
Are Oatmeal Cookies Healthy?
Oatmeal itself certainly has many health benefits. Oatmeal is full of soluble fiber which helps to lower bad cholesterol and also makes you feel fuller. It has also been proven to help control blood sugar and it's full of antioxidants.
However, the fact is, oatmeal cookies still contain a lot of sugar and fat. So, while they may be slightly healthier than other options due to the oatmeal content, they're not exactly healthy.
It's really important that before you get started with your cookie dough, that you pre-heat your oven. You want to preheat the oven to 350 degrees. If your oven is not properly preheated when you start to bake your cookies then they may burn or not cook properly.
While you're preheating your oven, you'll want to cream together your butter and sugar. Creaming together your butter and sugar is easy to do with a stand mixer.
We love this stand mixer it's really heavy duty and great since we do a lot of baking. However, it is rather large and cumbersome if you're just trying to throw cookies together quickly, and so sometimes we also use this lighter one.
Once you have your stand mixer setup you can get started creaming your butter and sugar. This process will take several minutes. You want to make sure that the butter is thoroughly creamed together with your sugar and there are no lumps of butter left. You should have a smooth mixture when you're finished.
Important note: if you try to use butter straight out of the fridge freezer or fridge, it will be difficult to cream it. You want to let it sit on the counter for a few hours. Or you can even pop it in the microwave (make sure it does not start to melt) for a few seconds to get it soft.
IF you microwave your butter, cut it into pieces first and then microwave for ONLY 20-30 seconds at a time until it is soft.
Now you want to add your eggs and vanilla extract. Go ahead and crack your eggs into your mixing bowl and add your vanilla. Once those have been added, you can mix everything all together. Don't mix this too long or your cookie dough will get tough. But do make sure that it is completely mixed.
In a separate bowl, you want to mix together your flour, salt, spices and baking soda. Measure each item out and add to your bowl. Once all three are added you want to stir them together. This just takes a couple quick stirs so that everything is sifted together.
Next you want to get everything mixed together. Add your flour mixture into the mixing bowl with your butter, sugar, and eggs. By hand and with a spatula, slowly fold the dry ingredients into the wet ingredients.
Once you folded them together a little you can use your stand mixer again on low to thoroughly combined or you can continue to mix by hand. You do want to make sure not to over mix. So mix just enough so that everything is completely combined.
The final step to getting your cookie dough together is to add in oatmeal. Add your oatmeal to your cookie dough and fold it all together with your spatula. You want to make sure that everything is completely mixed so you don't have any patches of oatmeal left clumped together.
Using heaping tablespoons get balls of cookie dough and place them on your baking sheet. I strive to make each cookie about one-and-a-half to two tablespoons in size. Of course you could make small cookies or giant cookies, but you'll have to adjust cooking time.
Make sure that each of your balls of cookie dough are well stuck together. You can do this by packing them in to your measuring spoon or you can take the cookie dough out of your spoon and roll it in your hands before placing it on the baking sheet.
Pro tip: make sure that your balls of cookie dough are separated enough so that as your cookies spread they will not run together.
Place your baking sheet in the oven and set a timer. Your cookie should take about 8 to 12 minutes. Start checking them around the 8 minute mark.
Once cookies are completely baked, remove them from the oven and let them cool. It can take up to 30 minutes for the cookies to cool completely.
Pro tip: don't let your cookies cook too long! You want to remove them from the oven when the edges are slightly crispy, but the center may still look partially undone. The cookies will continue to cook on the baking sheet as they cool.
- stand mixer
- cookie sheet
- measuring cups
- measuring spoons
- 3 cup Oats
- 1 cup butter 2 ½ sticks
- ¾ cup brown sugar packed
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- preheat oven to 350°
- put butter, sugar, and brown sugar in mixing bowl and mix together
- add in eggs and vanilla
- add in flour, baking soda, cinnamon, and nutmeg
- mix everything together
- add in oats
- spray cookie sheet with canola oil
- put cookie dough balls onto cookie sheet
- bake for 10 to 12 minutes
- allow to cool and enjoy
For more delicious cookie recipes