I’m sitting here in front of a glorious mountain of crispy oatmeal cookies, savoring each bite and searching for the perfect adjective to capture their uniquely irresistible flavor. But honestly, all I can say is—you HAVE to make them yourself!
EQUIPMENT
- Stand mixer or electric hand mixer
- Baking sheets
INGREDIENTS
- ¾ cup (100g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup (227g) unsalted butter, room temperature
- ½ cup (85g) dark brown sugar, packed
- ½ cup (85g) granulated sugar
- 1 egg + 1 yolk, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (200g) rolled oats (old-fashioned oats)
INSTRUCTIONS
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on medium-low speed for about 2 minutes until smooth.
- Add the egg and extra yolk, then mix on medium-high speed for 1 minute until well combined. Scrape down the sides and bottom of the bowl, add vanilla, and mix for another minute until fully incorporated.
- Reduce the speed to low and gradually add the flour mixture, mixing until fully combined. Fold in the oats using a spatula, ensuring everything is evenly incorporated.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes while preheating the oven to 300°F (150°C).
- Line baking sheets with parchment paper. Using a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared sheets. Gently roll each scoop into a ball, spacing them 2 inches apart, as the cookies will spread while baking.
- Bake for 24 minutes, rotating the baking sheets halfway through, until the cookies turn a beautiful golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
NOTES
- Oven temperatures vary, so baking times may differ. For your first batch, check the cookies after 10 minutes to assess how quickly they bake in your oven. My batch is perfectly done in 24 minutes.
