Description
Oatmeal Cookies
Ingredients:
1 cup (125g) all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups (135g) rolled oats
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mix flour, baking soda, cinnamon, and salt. In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla, mixing well. Gradually stir in dry ingredients, then fold in oats. Scoop tablespoon-sized portions onto the baking sheet, spacing them apart. Bake for 10–12 minutes until golden. Let cool before serving. Enjoy!
#OatmealCookies #HealthyBaking
Step-by-Step Guide
Follow these detailed instructions for perfect oatmeal cookies every time. First, ensure your butter is properly softened at room temperature for about 30 minutes; it should be cool and slightly yielding to the touch, not melted. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices. In a separate, larger bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy. This step is crucial for texture. Add the egg and vanilla extract, beating until just combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no flour streaks remain. Finally, use a spatula to gently fold in the rolled oats by hand to avoid over-mixing the dough.
Serving Suggestions
These versatile oatmeal cookies are delicious on their own but can be elevated with simple pairings. For a classic treat, serve them slightly warm with a cold glass of milk. For a dessert platter, crumble them over vanilla ice cream or yogurt. They also make an excellent accompaniment to your afternoon coffee or tea. Consider adding a handful of chocolate chips, raisins, or chopped nuts to the dough before baking for a customized flavor twist.
How-to Summary
In brief: Whisk dry ingredients. Separately, cream softened butter and sugars until fluffy. Beat in egg and vanilla. Mix in dry ingredients, then fold in oats. Scoop dough onto a parchment-lined sheet. Bake at 350°F (175°C) for 10-12 minutes until golden. Cool before serving.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be different. Quick oats are more finely cut and will result in a less chewy, more uniform cookie. Rolled oats provide the classic hearty texture.
How do I store these cookies to keep them soft?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Adding a piece of bread to the container can help maintain softness by sharing moisture.
Can I make the dough ahead of time?
Absolutely. You can cover the dough bowl and refrigerate it for up to 48 hours. Chilled dough may require an extra minute of baking. You can also scoop and freeze dough balls to bake directly from frozen, adding 1-2 minutes to the bake time.
Why are my cookies spreading too much?
This is often due to butter that is too warm or melted. Ensure your butter is just softened. Also, check that your baking soda is fresh and that you measured your flour correctly (spoon and level, don’t scoop).
Are these cookies suitable for freezing?
Yes, baked cookies freeze well for up to 3 months. Thaw at room temperature. The unbaked dough balls also freeze perfectly as mentioned above.
Common Mistakes to Avoid
- Using melted butter: This leads to excessive spreading and greasy cookies. Butter should be softened but cool.
- Over-mixing the dough after adding flour: This develops gluten, resulting in tough cookies. Mix just until combined.
- Overcrowding the baking sheet: Cookies need space (about 2 inches) to spread without merging into one another.
- Baking on a hot sheet: Always allow your baking sheet to cool completely between batches. Placing dough on a warm sheet causes immediate spreading.
- Over-baking: Cookies continue to cook on the hot sheet after removal. Take them out when the edges are golden but the centers look slightly underdone.
Conclusion
This classic oatmeal cookie recipe is a reliable foundation for a beloved treat. By following the detailed steps and avoiding common pitfalls, you can achieve perfectly chewy, flavorful cookies with a delightful texture. Their simplicity allows for endless customization, making them a perfect project for bakers of any skill level. Remember, the key lies in the creaming of the butter and sugars and careful handling of the dough. Happy baking!