Best Oatmeal Cookie Recipe
There’s something undeniably comforting about a freshly baked oatmeal cookie. They’re chewy, hearty, and packed with flavor. Whether you’re enjoying them with a glass of milk or sharing them with friends, oatmeal cookies have a special place in our hearts and our kitchens. If you’re on the hunt for the Best Oatmeal Cookie Recipe, look no further. This recipe is not only simple to follow but also yields delicious cookies that are sure to impress.
Why This Recipe Is Reliable
This Best Oatmeal Cookie Recipe stands out due to its perfect balance of texture and flavor. The combination of old-fashioned oats and the rich sweetness of dark brown sugar creates a delightful chewiness, while the addition of pecans and raisins adds a layer of complexity that elevates each bite. Plus, the careful measurements and tested ratios ensure you get consistent results every time you bake.
The Ingredient Lineup
Here’s what you’ll need to create your batch of oatmeal cookies:
- 1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened but still cool
- 1 cup (packed) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped pecans
- ½ cup raisins or currants
Equipment Breakdown
Before diving into the baking, make sure you have the following equipment on hand:
- Mixing bowl: For combining your ingredients.
- Electric mixer or whisk: To cream the butter and sugar together.
- Measuring cups and spoons: For accurate measurements.
- Baking sheet: Where your cookies will bake.
- Parchment paper: To prevent sticking and ensure easy cleanup.
- Cookie scoop or tablespoon: For portioning out dough.
Method: Best Oatmeal Cookie Recipe
Follow these steps for the Best Oatmeal Cookie Recipe:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will help the cookies come off easily after baking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and dark brown sugar together until the mixture is light and fluffy.
Step 5: Add the Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Step 7: Fold in the Add-Ins
Gently fold in the chopped pecans and raisins or currants until evenly distributed throughout the dough.
Step 8: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade oatmeal cookies!
Smart Substitutions
If you’re looking to make some adjustments or substitutions, consider the following options:
- Butter: You can substitute with coconut oil or vegan butter for a dairy-free option.
- Brown sugar: Light brown sugar can be used in place of dark brown sugar for a lighter flavor.
- Nuts: Feel free to swap pecans with walnuts or almonds if you prefer.
- Dried fruit: Instead of raisins or currants, try dried cranberries or chopped dried apricots.
Pro Tips & Notes
- For extra flavor, toast the pecans before adding them to the dough.
- Do not overbake; cookies will continue to firm up as they cool.
- For chewier cookies, refrigerate the dough for at least 30 minutes before baking.
- Store cookies in an airtight container to maintain freshness for up to a week.
Leftovers & Meal Prep
If you happen to have leftover cookies (which is unlikely!), they can be stored in an airtight container at room temperature for up to a week. Alternatively, you can freeze the cookie dough for future baking. Simply scoop the dough into balls, place them on a baking sheet to freeze, then transfer to a freezer-safe bag. When ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
Ask the Chef
Can I use quick oats instead of old-fashioned rolled oats?
For the best texture, it’s recommended to use old-fashioned rolled oats in this recipe. Quick oats can lead to a different consistency and texture in your cookies.
What can I use instead of dark brown sugar?
If you don’t have dark brown sugar on hand, you can use light brown sugar. The cookies will still be delicious, but they may have a slightly lighter flavor.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that your oats are certified gluten-free as well.
How do I make my cookies chewier?
For chewier cookies, try chilling the dough before baking and avoid overbaking them. Removing them from the oven when they are just set will help retain moisture.
Next Steps
Now that you have the recipe for the Best Oatmeal Cookie Recipe, it’s time to roll up your sleeves and get baking! Whether you’re preparing for a cozy family gathering or simply indulging in a sweet treat after a long day, these oatmeal cookies are sure to satisfy. Gather your ingredients, follow the steps outlined, and enjoy the aroma of freshly baked cookies wafting through your home. Don’t forget to share them with loved ones, or keep them all to yourself—no judgment here! Happy baking!
Best Oatmeal Cookie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
- Line a baking sheet with parchment paper. This will help the cookies come off easily after baking.
- In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and dark brown sugar together until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Gently fold in the chopped pecans and raisins or currants until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade oatmeal cookies!
Notes
- For extra flavor, toast the pecans before adding them to the dough.
- Do not overbake; cookies will continue to firm up as they cool.
- For chewier cookies, refrigerate the dough for at least 30 minutes before baking.
- Store cookies in an airtight container to maintain freshness for up to a week.
