Best Classic Oatmeal Cookies
These are truly the best classic oatmeal cookies you can make! They're made with everyday pantry ingredients, are soft and chewy, and require no chilling of the dough before baking.
Servings: 18 large cookies
Calories: 170kcal
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
- Cookie Scoop (I used #24 cookie scoop)
Ingredients
- 1 ¾ cups old-fashioned oats
- 1 ½ cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the oats, flour, corn starch, cinnamon, baking soda, and salt. Set aside.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for just a few minutes.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and sugar until combined. Then whisk in the eggs and vanilla extract.
- Add the oat mixture and use a rubber spatula to fold everything together until combined.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 9 cookie dough balls on each baking sheet. Bake for 11-14 minutes, or just until the edges of the cookies start to turn light brown in color.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Notes
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: The unsalted butter and eggs need to be at room temperature before baking. I recommend removing these ingredients from the refrigerator 1 hour before you want to bake.
Cookie Dough: Use a cookie scoop to scoop out the cookie dough and roll it into a ball with your hands. Check out my best baking tools for beginners for more resources.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially "rotate or spin" around each cookie immediately when they come out of the oven. Since they're really hot, the cookies will easily mold to that circular shape as you move around them.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 106mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 185IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 1mg
