The Best Oatmeal Cookie Recipe
Oatmeal Cookie Recipe
If you're in search of a delectable treat that strikes the perfect balance between chewy and crispy, look no further than the classic Oatmeal Cookie recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1.5 cups quick-cooking oats
- Nonstick cooking spray with flour use as needed
- 1 tablespoon water
- 1 tablespoon white sugar or as needed
Instructions
- In a medium bowl, mix together the flour, cinnamon, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the butter, 1 cup of white sugar, and brown sugar until it becomes creamy. This takes about 2 to 3 minutes. Then, add the eggs one by one and mix them in. After that, mix in the vanilla.
- Slowly add the dry ingredients (the mixture from the medium bowl) to the large bowl with the wet ingredients. Mix everything together well. Now, add the oats and mix until they are fully mixed into the dough. Cover the bowl and put it in the fridge for at least 1 hour.
- When you’re ready to bake, heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray two cookie sheets with cooking spray that has flour in it. In one small bowl, put some water, and in another small bowl, put 2 tablespoons of sugar.
- Take the chilled dough and roll it into balls about the size of walnuts. Place these balls on the prepared cookie sheets, making sure they are about 2 inches apart. Take a large fork, dip it in water, and then dip it in sugar. Use this fork to gently flatten each cookie, dipping it in water and sugar again as needed.
- Bake in the preheated oven until the edges of the cookies turn a light golden brown and the centers are almost set. This usually takes about 8 to 10 minutes. Make sure to switch the cookie sheets between the oven racks halfway through the baking time.
- After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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