Choose Your Own Adventure Oatmeal Cookies

May 14, 2021
1 Ratings
Photo by Jamie Beebe
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 16
Author Notes

A simple (and delicious!) soft oatmeal cookie recipe you can adapt to any flavor you like! Be creative — clean out the cupboard by using up leftover bits of dried fruit, chocolate, nuts, candy bars…the sky's the limit! —Jamie Beebe

What You'll Need
  • 3/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups old fashioned rolled oats
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch salt
  • 1 teaspoon cinnamon
  • 1 tablespoon heavy cream or milk
  • 1 cup mix-ins (chocolate chips, dried fruit, nuts, coconut, marshmallows, candy bars, etc)
  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  2. In a small bowl, combine, oats, flour, baking soda & powder, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, cream butter and sugars until light & fluffy – about 1-2 minutes at medium speed.
  4. Add eggs and vanilla and beat until well combined, about 1-2 minutes at medium speed.
  5. Add dry ingredients and mix at low speed just until combined.
  6. Then add heavy cream and mix at low speed until combined.
  7. Add mix-ins and mix until combined (you may want to use a wooden spoon or spatula – dough will be pretty thick at this point).
  8. Using a large cookie scoop, spoon, or your hands, scoop dough into approx 3-3.5" balls. Place on cookie sheet and flatten a little using the bottom of a glass or your hand.
  9. Bake at 350°F for 10-12 minutes, or until bottoms are beginning to brown and tops are set.
  10. Cool on cookie sheet for a few minutes, then move to a cooling rack to cool completely.
  11. Cookies will keep for about 5 days stored in an airtight container at room temperature.

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1 Review

SophieL October 6, 2021
I made 3 batches with 3 different mix-ins, all successful. Baking time needed to increase to 15-16 minutes and each batch yielded 20 cookies. I also chilled the dough while the oven heated.
Batch 1 was almond butter chocolate cups (like Reese's peanut butter cups) and almond toffee.
Batch 2 was cranberries and orange toffee almonds.
Batch 3 was cranberries pepitas and cashews.
Great way to use up pantry stuff!