You know those cookies that grandma use to serve you with a tall glass of milk whenever you came over to her house as a kid, or the ones the old church lady used to make? This is exactly it! These oatmeal cookies are plain and simple, yet mouth-wateringly delicious. There is just something homely, warm and so comforting about them.
The recipe begins with butter, brown sugar and a little bit of white sugar. Then you add eggs and vanilla. Then comes the flour, rolled oats, baking soda, salt and some cinnamon spice. Nothing fancy, yet it all comes together so beautifully and bakes into a soft, fragrant and chewy cookie.
These cookies have such a satisfying mouthfeel to them because of the perfect amount of rolled oats in them. They are sweet, but not too sweet, and have the lovely taste of vanilla, brown sugar and cinnamon. They are just like what grandma used to make. So enjoy with a tall glass of milk and remember a simpler time when you were a kid.
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ½ cups (192g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups (270g) quick rolled oats
- Preheat oven to 350F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
- Using an electric mixer or stand mixer with paddle attachment, beat the butter, brown sugar and granulated sugar until fluffy, about 2-3 minutes. Add in the eggs and vanilla, beat again until thoroughly mixed.
- In a separate bowl, toss together the flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until just combined. Gently stir in the oats by hand with a wooden spoon until just combined.
- Roll the dough into rounded golfball-sized balls (about 2 tablespoons each) and place about 2½" apart, so you'll only get about 8 or 9 cookies on each baking sheet. Flatten slightly with your hands.
- Bake for 9-11 minutes or until the edges just start to turn golden brown and center still looks moist. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Recipe adapted from The Kitchen is My Playground.