An easy recipe for big, soft, Oatmeal Cookies.
Ingredients
1 cup unsalted butter softened (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour (215g)
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats (285g)
1 1/2 cups chocolate chips, chopped nuts, or raisins optional
Instructions
- 00:10 Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- 00:52 Add eggs, one at a time, beating until combined. Stir in vanilla extract.
- 01:16 In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- 01:59 Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- 02:37 Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
Chill dough in refrigerator for 30 minutes. - 03:18 Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart. Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.