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- #32228
Old-fashioned oatmeal cookies, no frills. No raisins, no nuts, nothing fancy, and nothing wrong. Just perfect, classic cookies that'll make the whole house smell delicious.
serves/makes:
ready in:
30-60 minutes
7 reviews
3 comments
ingredients
3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
directions
Preheat the oven to 350 degrees F. Lightly grease two baking sheets.
Combine the butter and brown sugar in a mixing bowl. Beat on medium speed with an electric mixer until creamy.
In another bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir by hand into the the butter mixture.
Drop the cookie batter by rounded teaspoons onto the prepared baking sheets. Dip a fork or the bottom of a glass in water and use to press the cookies down to flatten them.
Place the baking sheets in the oven and bake at 350 degrees F for 10-15 minutes or until the cookies are just starting to brown around the edges.
Remove the baking sheets from the oven and let the cookies cool on them for 2-3 minutes then remove the cookies to wire racks to cool completely.
When cool, store the oatmeal cookies in an airtight container at room temperature.
recipe tips
For a chewier texture, try underbaking the cookies slightly. Remove them from the oven when they are just set but still soft in the middle.
Chilling the dough for 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
If you find the cookies too sweet, you can reduce the brown sugar slightly or add a pinch more salt to balance the sweetness.
Try different types of brown sugar, such as light or dark, for subtle flavor variations. Dark brown sugar will give the cookies a richer, more caramel-like taste.
To prevent the cookies from sticking, make sure the baking sheets are evenly-greased or lined with parchment paper.
If your cookies spread too much while baking, try adding an additional 2 tablespoons of flour to the dough to help them hold their shape.
For an extra crispy edge, press the cookies thinner before baking. For softer cookies, keep them thicker.
Rotate the baking sheets halfway through baking for even browning, especially if your oven has hot spots.
Allow the cookies to cool completely before storing to prevent them from becoming soggy.
If you prefer a more robust oat flavor, lightly toast the oats in a dry skillet over medium heat for a few minutes before adding them to the dough.
common recipe questions
Why use both baking powder and baking soda in oatmeal cookies?
Baking powder and baking soda are both leavening agents that help the cookies rise. Baking soda reacts with the brown sugar to create a tender texture, while baking powder makes sure the cookies are light and fluffy.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used as a substitute for rolled oats. They will give the cookies a softer texture, as they are more finely cut and absorb moisture more readily.
What's the best way to store these oatmeal cookies?
Store the cookies in an airtight container at room temperature to keep them fresh. They will last for up to a week.
Can I add raisins or nuts to this recipe?
Yes, you can customize the recipe by adding up to 1/2 cup of raisins, nuts, or chocolate chips if desired, even though this recipe is for classic plain oatmeal cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are just starting to brown. They will still be soft in the center but will firm up as they cool.
Why do the cookies need to cool on the baking sheet before moving to a wire rack?
Letting the cookies cool on the baking sheet for a few minutes helps them set and makes them easier to transfer without breaking. Moving them too early could cause them to fall apart.
Can I freeze oatmeal cookies?
Yes, these oatmeal cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
What if my cookie dough is too dry or crumbly?
If the dough is too dry, you can add a tablespoon of milk or water until it reaches a more manageable consistency. The dough should be sticky but not wet.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 3 days before baking. You may need to let it sit at room temperature for a few minutes to soften slightly before scooping.
How can I make sure my cookies are all the same size?
Use a cookie scoop or a tablespoon to measure out the dough. This helps ensure all your cookies are uniform in size and bake evenly.
nutrition data
94 calories, 6 grams fat, 9 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
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ben REVIEW:
August 8, 2020tasty, easy, but pretty salty and the butter overpowers it a little bit
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Annabelle Hersel REVIEW:
June 21, 2020So crispy and beautiful. So easy to make. Have to make more tomorrow as they were all gone in a day.
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Guest Foodie June 11, 2020
Can I please get some help. I love the mix, especially the idea itâs has no eggs. But itâs keeps baking very flat and hard. Am I doing something wrong!!Help!!!
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Oatmeal cookies REVIEW:
March 29, 2020Itâs was easy.. but I can taste the salt in them too much and they kinda donât have a taste to them. I followed all steps.. not sure why Iâm not satisfied with them.. not the taste I was hoping for. I would differently try it again maybe leave the salt out.
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Eizabeth M. Wright REVIEW:
February 9, 2015I cannot believe that I had to spend 20 minutes on my computer to get a PLAIN oatmeal cookie recipe. THANK YOU KIND PEOPLE...
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Sandra March 12, 2014
I have these in the oven now. These make me nervous as they have no egg in them and I am wondering what will hold them together. We shall see.
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Mikey REVIEW:
April 9, 2013Thank you for actually posting a plain old oatmeal cookie recipe! No "Stivia". No raisins. No applesauce, peanut butter, walnuts etc. Just what I wanted and they were delicious.
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Cooky Cutter REVIEW:
December 22, 2011Very easy and tasty, can't stop eating them!
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boysaregoobers May 17, 2010
These cookies are crispy. You'll notice they have no egg in the recipe. I added a little vanilla. Also, you might consider using unsalted butter or leaving the salt out. Next time i'm going to try to add an egg. I was looking for a soft cookie.
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Carly REVIEW:
July 23, 2009These cookies were surprisingly amazing! So easy and quick to make, I've made them twice now. Both times they tasted great and baked up really nice. The only thing I did differently was to add a handful of chocolate chips, shredded coconut, and walnuts. Thanks for the awesome recipe!
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