Classic Oatmeal Cookies are cookies filled with rolled oats that have a crispy outside and a soft chewy inside. And with each bite, there is a hint of spice from cinnamon and nutmeg for a delicious snack or treat! This outstanding cookie stands on its own!
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups (180 g) rolled oats
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats.
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To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
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Add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
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With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
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Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Roll each into a ball. Then, gently press to slightly flatten the cookies.
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Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
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Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
When are Oatmeal Cookies Done Baking?
There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appeared a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat these.