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Soft and Chewy Brown Sugar Oatmeal Cookies

Soft and Chewy Brown Sugar Oatmeal Cookies

Soft and chewy brown sugar oatmeal cookies with crisp edges and tender centers
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24

INGREDIENTS

Wet

  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract.

Dry

  • 1.5 cups all purpose flour
  • 1 tbsp cornstarch optional
  • 1 tsp baking soda
  • ¾ tsp fine salt
  • 1 tsp ground cinnamon optional.

Mix ins

  • 3 cups old fashioned rolled oats
  • 1 cup raisins or semi sweet chocolate chips optional.

INSTRUCTIONS

Mix dough

  • Preheat oven to 350 degrees F and line baking sheets with parchment paper
  • Cream butter brown sugar and granulated sugar until light and fluffy
  • Beat in egg and vanilla until fully combined
  • Whisk flour cornstarch if using baking soda salt and cinnamon then mix into wet ingredients just until no dry streaks remain
  • Fold in oats and optional mix ins until evenly distributed.

Bake

  • Scoop 2 tbsp portions and place 2 inches apart then lightly flatten if dough is very tall
  • Bake 9 to 11 minutes until edges are set and centers look slightly underbaked
  • Cool on the sheet 5 minutes then transfer to a rack to cool completely for best chew.

Notes

1. Chill dough 30 to 60 minutes for thicker cookies and less spread 2. Use old fashioned oats not quick oats for the most consistent chewy texture 3. For extra molasses flavor use dark brown sugar 4. If cookies spread too much add 1 to 2 tbsp flour next batch 5. Store airtight up to 4 days or freeze baked cookies up to 2 months

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g