This cinnamony Oatmeal Cookie Recipe strikes a delicious balance between nourishing oats and buttery goodness.
Oatmeal cookies get a bad rap. Usually, when people hear “oatmeal” and “cookie,” their minds immediately go to oatmeal-raisin cookies. As someone who likes raisins, it always surprises me how many people absolutely hate them! But I guess that’s life. Just the way the cookie crumbles, as they say. And while I’m saddened by the raisin haters out there, I’m glad they can sink their teeth into these raisin-free oatmeal cookies instead!
Butter, brown sugar, and cinnamon—what more could you want in a baked treat? These cookies are packed full of hearty oats and made with a hint of buttery indulgence. I find myself looking forward to baking these oatmeal cookies on the weekend, two whole days when desserts are a must. As they say in Parks and Recreation, “Treat Yo Self”! So grab your mixing bowls and favorite apron, and dive into this irresistible recipe of oatmeal cookies.
Are Oatmeal Cookies Healthy?
Like most cookies, oatmeal cookies are a treat through and through. That means this recipe is not 100% health-focused. But that’s okay, right? Sometimes, you need a little decadence in your life. And compared to many other store-bought cookies, this recipe is probably the better choice.
The recipe can easily be made vegan by replacing the butter with a plant-based alternative and the egg with a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg.
What’s the difference between light and dark brown sugar?
This recipe calls for light brown sugar, but what does that even mean? Well, it’s not as confusing as you may think. The only main difference between the two is the amount of molasses. Light brown sugar has about 3.5% molasses, while dark brown sugar has 6.5%.
The higher molasses content makes dark brown sugar darker. Plus, some say dark brown sugar has notes of caramel and toffee, offering a more complex flavor profile. But these two sugar options are no different when it comes to baking. So, if you only have dark brown sugar on hand, feel free to use it as a substitute for light brown sugar.
How to Make Ahead and Store
If you want to keep your oatmeal cookies on the counter or in the pantry, place them in an airtight container. They’ll stay fresh for up to 1 week. For longer storage, keep the cookies in a freezer-safe container for up to 3 months.
Serving Suggestions
Sometimes, you only need a tall glass of milk and a warm oatmeal cookie to end your day. But other times, something more can be exciting and extra delicious!
For a healthy and slightly indulging breakfast, why not enjoy a protein-packed hard-boiled egg with your oatmeal cookie? Or, perhaps crumble a cookie or two on top of some yummy Pumpkin Pie Overnight Oats. If you’re in the mood to really feel like a kid again, have your cookies with a thick and frothy Vanilla Milkshake!
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter at room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together oats, flour, cinnamon, salt, and baking soda.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough out by the tablespoon and place on the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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