Indulge in the timeless delight of Classic Oatmeal Cookies – a blend of rolled oats, warm spices, and molasses, offering a crispy exterior and a soft, chewy center. If you love classic cookies like this one, make sure to check out our Chocolate Chip Cookies too!
Ingredients and Substitutions:
- Oats: Rolled oats are the best choice for their soft texture, but quick oats can be used as a substitute.
- Sugar: Brown sugar’s caramelized richness complements oats; no granulated sugar needed.
- Spices: Cinnamon and nutmeg infuse traditional flavors.
- Molasses: Elevates flavor, texture, and appearance.
When are Oatmeal Cookies Done Baking?
Master the art of baking by monitoring cookies closely; a slightly underbaked center yields the best texture and flavor. A few minutes can make or break your cookies, so make sure you keep a close eye and watch for the center to be a bit glossy in appearance.
Variations
- Adding Chocolate Chips: Elevate your cookies (and satisfy all of those chocolate cravings) by adding milk or semi-sweet chocolate chips.
- Other Additions: Explore options like raisins, nuts, or dried fruit for a personal touch.
Prep Ahead & Storage
- Prepare in Advance: Freeze cookie dough balls for up to 2 months, then bake from frozen for instant enjoyment.
- Room Temperature Storage: Keep baked cookies airtight for a week.
- Freezer Storage: Extend shelf life up to 3 months.
Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups rolled oats
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats. Whisk to combine.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter and brown sugar. Cream together on low speed until smooth.
- Add eggs, vanilla, and molasses. Mix,(stopping to scrape down the side of the bowl as needed), until all ingredients are fully incorporated.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Scoop out the dough, using a 2-tablespoon scoop. Roll each into a ball and then place on the lined baking sheet and gently press to slightly flatten the cookies.
- Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!
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