Who doesn’t love a good oatmeal cookie? And the best thing about them is that you can make them with so many variations that you might find it hard to pick a favorite!
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1 cup (215 grams) light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup (105 grams) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups (260 grams) old-fashioned rolled oats
- 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
- 1 cup dried cranberries, , cherries, or raisins or 1 cup white or dark chocolate chips (optional)
- Use the creaming method to make these cookies.
- Cream butter, sugar, vanilla and salt together until smooth and creamy.
- Beat in egg until completely combined, scraping bowl as necessary.
- Whisk together the flour, salt and cinnamon and mix in on low speed for about 10 seconds.
- Mix the rolled oats in on low speed for about 10 seconds.
- Stir in the 2 cups of mix-ins by hand.
- Refrigerate dough for 2 hours or up to 24 hours.
- Scoop the cookies, flattening the scoops slightly, and bake at 350F, 2 cookie sheets at a time.
- Bake for about 12-15 minutes, or until the cookies are golden brown around the edges and fairly firm to the touch.
- Let the cookies cool on the sheets for 5 minutes before transferring them to a rack to cool completely.
Notice that the ingredient list calls for up to two cups of mix-ins. Use whatever combination that you like. Chopped dried apples and walnuts would be an amazing combination, as would dried cranberries, white chocolate and macadamia nuts.