These are one of my favorite cookies of all time. They're craveable as well as comforting. You can add inclusions to dress them up (my favorite is a combination of dried cranberries and chopped white chocolate). Or you can enjoy them as is. Bonus, they make really good ice cream sandwiches (they stay a little chewy even when frozen)!
Adapted from my book, The Fearless Baker (Houghton Mifflin Harcourt 2017) —Erin McDowell
Test Kitchen Notes
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18 large cookies
sticks (227 g) unsalted butter, at room temperature
Preheat the oven to 350° F with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-low speed until light and fluffy, 4-5 minutes
Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
Use a 1/4 cup (#16 scoop) to portion the cookie dough onto the prepared baking sheets. Stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14-16 minutes. Transfer the cookies to wire racks to cool.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.