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
What's your Ice Cream Sandwich Personality? Take our quiz. —The Editors
18 large cookies
sticks (227 g) unsalted butter, at room temperature
(213 g) light brown sugar
(66 g) granulated sugar
large (113 g) eggs
(5 g) vanilla extract
1 3/4 cups
(210 g) all purpose flour
(6 g) baking soda
(2 g) baking powder
(4 g) fine sea salt
(2 g) ground cinnamon
(199 g) old fashioned oats
In This Recipe
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.