Get ready to transform your kitchen into a bakery of dreams with these mouthwatering Brown Sugar Oatmeal Cookies that are so deliciously addictive, they'll disappear faster than you can say "seconds, please!" Imagine biting into a perfectly balanced cookie that's crisp on the edges, gloriously chewy in the center, and packed with the rich, caramel-like warmth of brown sugar and the hearty texture of rolled oats. Whether you're a seasoned baker or a kitchen newbie, this recipe is your ticket to cookie perfection that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the ideal creamy texture.
- Don't skip creaming the butter and sugars thoroughly; this process incorporates air and creates a lighter cookie.
- Use room temperature eggs for better integration into the batter.
- For extra flavor, try toasting the oats briefly before adding them to the dough.
- Use a cookie scoop for uniform cookies that bake evenly.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring.
- For softer cookies, slightly underbake and remove when edges are just turning golden.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
