Description
These Thick and Chewy Brown Sugar Oatmeal Cookies are perfect for cookie lovers seeking a soft, chewy texture with a wholesome oat flavor and warm cinnamon touch. Made with melted butter and brown sugar, these cookies are rich and satisfyingly sweet, featuring crispy edges and a tender center.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (melted, 113.5 g)
- 1 cup brown sugar (210 g)
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1 1/2 cup old fashioned oats
- 1 cup all-purpose flour (120 g)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Instructions
- Melt Butter and Mix Wet Ingredients: Melt the 1/2 cup butter in 30 second increments using the microwave or on the stovetop. Transfer the melted butter into a medium-sized mixing bowl, then add 1 cup brown sugar, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk vigorously until a smooth paste forms.
- Add Oats: Stir in 1 1/2 cups of old fashioned oats into the wet mixture until fully combined.
- Combine Dry Ingredients: Add 1 cup of all-purpose flour, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt to the bowl. Mix gently with a spatula just until the dough comes together into a thick, uniform batter.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Using a 1 1/5 tablespoon cookie scoop, ice cream scoop, or tablespoon, portion the dough onto cookie sheets. Slightly press down each cookie with your fingers to flatten them just a bit. Prepare two cookie sheets or reuse one after baking in batches.
- Freeze the Dough: Place the cookie sheets with scooped dough into the freezer for 20 minutes. This helps the cookies maintain their shape and bake evenly.
- Bake Cookies: Bake the cookies in the preheated oven for 16-17 minutes. They should be crispy around the edges while remaining soft and chewy in the center. Remove from oven and let cool on the cookie sheet before transferring to a wire rack.
Notes
- Freezing the dough before baking prevents excessive spreading and yields thicker cookies.
- Use old fashioned oats for texture; quick oats will result in a different texture.
- Pressing the cookies down slightly ensures more even baking.
- You can substitute kosher salt with regular table salt, but reduce the amount to 1/4 tsp.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
