Can I use quick oats instead of rolled oats?

Sure thing! Your cookies might be a bit softer, but they'll still be delicious.

How do I store these cookies?

Keep 'em in an airtight container at room temp for up to 5 days. If they last that long!

Can I make the dough ahead of time?

Absolutely! Refrigerate for up to 3 days or freeze for up to 3 months.

What if I don't have brown sugar?

No worries! Use all white sugar and add a tablespoon of molasses if you have it.

Can I double the recipe?

You betcha! Just make sure you've got a big enough bowl.

How do I make these cookies vegan?

Replace the butter with vegan butter and use flax eggs instead of regular eggs.

Why did you toast the oats?

Toasting the oats gives the cookies a nuttier flavor. Try it once and you'll never go back!

Try Our Easy Oatmeal Cookie Recipe – Quick and Tasty Treats

Name: Easy Oatmeal Cookie Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup white sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1 cup mix-ins (chocolate chips, raisins, or chopped nuts), optional

Description

Discover the perfect balance of chewy and crisp with these easy-to-make toasted oat cookies. Our recipe features a unique twist on the classic oatmeal cookie, elevating the flavor with lightly toasted oats. Ready in just 30 minutes, these cookies are perfect for satisfying your sweet tooth or sharing with loved ones.

Equipment:

Large baking sheet
Parchment paper or silicone mat
Large mixing bowl
Electric mixer (optional)
Measuring cups and spoons
Cookie scoop or tablespoon
Wire cooling rack

Ingredients

Scale

3 cups rolled oats
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup mix-ins (chocolate chips, raisins, or chopped nuts), optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Spread the oats on a large baking sheet and toast for 8-10 minutes, stirring once halfway through, until lightly golden and fragrant. Let cool completely.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the cooled toasted oats and any optional mix-ins.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Toasting the oats before adding them to the cookie dough brings out a nutty flavor that sets these cookies apart from traditional recipes. This extra step adds depth and complexity to the taste, making them stand out from other oatmeal cookies.
For extra thick cookies, chill the dough for 30 minutes before baking.
These cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
Feel free to customize your cookies with different mix-ins like dried cranberries, butterscotch chips, or chopped pecans.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg