Old-Fashioned Oatmeal Cookies

These simple oatmeal cookies are soft and chewy with crispy outer edges. They have warm notes of brown sugar and a hint of cinnamon spice.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 174

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.
3/4 cup (170g) unsalted butter, 1 cup (200g) packed brown sugar, 1/2 cup (100g) granulated sugar
Add in the eggs and vanilla, beat again until thoroughly mixed.
2 large eggs, 2 tsp vanilla extract
In a separate bowl, toss together the flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until just combined.
1 & 1/2 cups (190g) all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt
Gently stir in the oats by hand with a wooden spoon until just combined.
3 cups (270g) quick oats
Roll the dough into rounded golfball-sized balls (about 2 tablespoons each) and place about 2 1/2" 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.