HOW TO MAKE PERFECT OATMEAL COOKIES
- Start with the wet ingredients. Beat your softened butter until smooth, then add both sugars and beat until fluffy and lighter in color, about 2-3 minutes. Don’t rush this step!
- Add eggs and vanilla. Mix in one egg at a time, then add vanilla and mix until well combined.
- Combine dry ingredients separately. In another bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. This ensures everything is evenly distributed.
- Gradually add dry to wet. Mix gently until just combined. Over-mixing can make your cookies tough.
- Stir in the oats. Fold them in until evenly distributed. If you’re adding chocolate chips, raisins, or nuts, this is when you’d mix those in too.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
- Bake to perfection. Scoop the chilled dough onto your parchment-lined baking sheets and bake at 375°F for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look slightly underdone.
- Let them cool on the baking sheet. This allows them to finish cooking without getting overdone and helps them set up properly.
FREQUENTLY ASKED QUESTIONS
Can I use quick oats instead of old-fashioned? Yes! While I prefer the texture of old-fashioned rolled oats, quick oats will work too. Your cookies might be slightly less chewy and a bit more uniform in texture, but still delicious. Use the same amount.
How do I keep my cookies soft and chewy? The cornstarch in this recipe helps keep them soft, but the biggest tip is to not overbake them! Store them in an airtight container at room temperature with a slice of bread to help maintain moisture.
Can I freeze the cookie dough? Absolutely! Form the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen – just add 1-2 minutes to the baking time.
What can I add to these cookies? So many things! Try chocolate chips, raisins, dried cranberries, chopped nuts, or even a drizzle of icing on top after baking. Add about 1½ cups of mix-ins total.
Why did my cookies spread too much? This usually happens if the butter was too warm or the dough wasn’t chilled enough. Make sure to chill the dough for at least 30 minutes before baking.
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g light brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1¾ cups 215g all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 cups 285g old-fashioned rolled oats
- 1½ cups mix-ins chocolate chips, raisins, or nuts, optional
Instructions
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Beat the butter in a large bowl using an electric mixer for about 30 seconds until smooth.
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Add both sugars and beat for 2-3 minutes until light and fluffy, scraping down the sides of the bowl as needed.
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Beat in eggs one at a time, then add vanilla extract and mix well.
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In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
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Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
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Stir in the oats until evenly distributed. If using mix-ins, fold them in now.
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Cover the dough and refrigerate for at least 30 minutes (or up to 3 days).
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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Scoop chilled dough using a 2-tablespoon cookie scoop and place on prepared baking sheets, spacing cookies about 2 inches apart.
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Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone.
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Allow cookies to cool completely on the baking sheet.
Notes
- For extra chewy cookies, use dark brown sugar instead of light.
- Don’t overbake! The cookies will continue to set as they cool on the hot baking sheet.
- Store in an airtight container at room temperature for up to 5 days.
- Dough can be frozen for up to 3 months.
