When did everyone start hating on oatmeal cookies? How did something so buttery, chewy, and downright delicious become the butt of all cookie jokes? And seriously, who has ever mistaken a raisin for a chocolate chip? I think a lot of people are scared to say they enjoy oatmeal cookies. They're like reality TV; one minute you say you hate it, and the next you're spending your New Years Eve on a hotel bed eating pizza and binge watching Naked and Afraid. (Not that I have any experience in that whatsoever...)
You know what? I'm not afraid to say it. I personally can't resist a perfectly golden, crispy edged, warm and toasty oatmeal cookie. Especially with a cold glass of milk to dip it in.
I originally made these cookies to crumble up and stir into my strawberry rhubarb ice cream, but I cant wait to make another batch and try some mix-ins! I'm thinking cranberries, apricots, and rosemary. Another lovely combination I'm quite fond of is almond, coconut, and orange zest. (Especially dipped in dark chocolate!!) An oatmeal cookie is such a blank canvas for a variety of flavors; don't be afraid to get a little crazy with them!
Leave me a comment below proclaiming your undying love to oatmeal cookies! Don't worry, your secret's safe with me!
Makes a few dozen small cookies
2 sticks unsalted butter, room temp
¾ Cup light brown sugar, packed
1 ¼ Cups granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 ½ Cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
3 Cups old-fashioned oats
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In a small mixing bowl, whisk together your flour, cinnamon, salt, and baking soda; set aside.
In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs and vanilla one a time, mixing until fully incorporated.
With your mixer on its lowest setting, add in your dry ingredients, mixing just until mostly combined. Add in the oats and any other mix-ins and mix until just barely combined.
Scoop your cookies onto a cookie sheet. Using a scooper will produce larger, chewier cookies, whereas heaping tablespoons will create smaller, crispier cookies. Make sure to leave ample space between each cookie, these spread a good deal!
Bake the cookies on the middle rack of the oven for about 10 minutes, rotating halfway throughout. Allow to cool a couple minutes before transferring to a wire rack to cool completely.