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Simple Oatmeal Cookies

Karissa Parrish (Ginger Snap)
These Simple Oatmeal Cookies come together quickly and require no chilling before baking. Made with everyday pantry ingredients, this classic cookie comes out soft and chewy every time!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 5 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 24 Cookies

Equipment

  • Baking Sheets
  • Silicone Baking Mats
  • Cookie Scoop

Ingredients:
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups old-fashioned oats

Instructions:
 

  • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.
  • In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the eggs, one at a time, mixing well after each one. Then add the vanilla extract. Be sure to scrape the bottom and sides of the bowl.
  • Slowly add the flour mixture and mix at low speed just until combined. Then gently mix in the oats. Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
  • Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll it into a ball in your hands. Place the cookie dough balls onto the prepared baking sheet, about 2-inches apart, and bake for 8-10 minutes (the edges should be lightly browned and the tops will look slightly underdone).
  • Let the cookies rest on the pan for 5-10 minutes as they'll finish baking and start to set (they may look underdone but they're not). Then transfer the cookies over to a wire baking rack to finish cooling completely.

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. Space the cookie dough balls out onto the prepared baking sheet, about 2-inches apart.
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.
Leftover Cookies: Store extra cookies in an airtight container on the counter for up to 7 days.
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