Soft and Chewy Oatmeal Cookies
Enjoy soft, chewy oatmeal cookies with this no fail homemade recipe. Quick, easy, and loaded with flavor from the oats, brown sugar, and cinnamon. They are perfect as is but also make a great base cookie for adding your favorite add-ins like nuts and raisins.
Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375F. Line your baking sheets with parchment paper or silicone baking mats and set aside.
- Add the flour, sugar, salt, baking soda, cinnamon, and oats in a medium-sized mixing bowl. Mix well and set aside.
- In your stand mixer bowl, add the butter, sugar, and cream together.
- Then, add the eggs and vanilla and mix well until it is smooth.
- Slowly add in the dry ingredients and mix until combined.
- Form 1 to 2-tablespoon cookie dough balls using a cookie scoop and drop them onto your prepared cookie sheet.
- Bake for 8-10 minutes or until lightly browned on the edges.
Notes
Storage
Store your oatmeal cookies in an airtight container for up to 4 days.
Freezing
- Baked cookies freeze well for up to 3 to 4 months. Place the cooled cookies onto parchment-lined trays and cover. Place into your freezer for 1-2 hours until frozen.
- Layer the frozen cookies in an airtight container, separating the layers with parchment or wax paper. Label and date the container, then place it back into the freezer.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 160mg | Potassium: 28mg | Fiber: 1g | Sugar: 8g | Vitamin A: 256IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 1mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.