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Prep time
20 minutes
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Cook time
10 minutes
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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
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Ingredients
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3/4 cup
butter, softened
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1/4 cup
granulated sugar
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1/2 cup
brown sugar
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2
eggs
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1 teaspoon
vanilla extract
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1 3/4 cups
old fashioned rolled oats
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1 1/2 cups
all purpose flour
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1/2 teaspoon
baking soda
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1/4 teaspoon
baking powder
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Pinch
salt
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1 teaspoon
cinnamon
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1 tablespoon
heavy cream or milk
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1 cup
mix-ins (chocolate chips, dried fruit, nuts, coconut, marshmallows, candy bars, etc)
Directions
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Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
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In a small bowl, combine, oats, flour, baking soda & powder, salt and cinnamon. Set aside.
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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.
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Add eggs and vanilla and beat until well combined, about 1-2 minutes at medium speed.
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Add dry ingredients and mix at low speed just until combined.
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Then add heavy cream and mix at low speed until combined.
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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).
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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.
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Bake at 350°F for 10-12 minutes, or until bottoms are beginning to brown and tops are set.
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Cool on cookie sheet for a few minutes, then move to a cooling rack to cool completely.
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Cookies will keep for about 5 days stored in an airtight container at room temperature.
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