Prep Time
25 minutes
Total Time
35 minutes
This is a no-nonsense chewy oatmeal cookie recipe. It’s not an oatmeal raisin cookie recipe. There are no cranberries or chocolate chips, no pecans, peanut butter, coconut, or any other add-ins, either (not even dates)—nothing that could divert attention from the buttery comfort of this classic cookie.
Old-fashioned oats—not quick oats—give these favorite cookies just the right chewy texture, while vanilla extract and ground cinnamon lend them the warmth and spice that’ll keep you coming back to the cookie platter for more. Soften your butter to room temperature, and make sure your eggs are at room temperature, too, so that they blend easily into the cookie dough. Doing some last minute baking? Here’s how to soften butter quickly.
The best oatmeal cookies are evenly sized (so they bake evenly) and perfectly round, so it’s ideal to use a #70 sized cookie scoop to portion the cookie dough into tablespoon-size balls. Place the dough balls at least 2 inches apart on parchment paper–lined cookie sheets since they’ll spread as they bake.
Editor's note: This recipe was originally published in the September 1999 issue of ‘Gourmet’ and first appeared online on August 20, 2004.
Ingredients
Makes 24 cookies
Step 1
Preheat oven to 375°F. Grease and line 2 baking sheets with parchment.
Step 2
Stir together oats, flour, cinnamon, baking soda, and salt in a medium bowl. Beat together butter, brown sugar, and granulated sugar in a stand mixer or in large bowl with a hand mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add flour mixture and beat until just combined.
Step 3
Drop dough by heaping tablespoons 2 inches apart onto prepared baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to wire racks to cool.
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