Best Oatmeal Cookies – Crispy Around The Edges And Soft And Chewy In The Center. So Easy To Make And Even Easier To Eat!
You definitely need this oatmeal cookie recipe in your back pocket. It’s such a classic and always a crowd favorite. Some of my other go-to classics are soft sugar cookies, chocolate chip pudding cookies, peanut butter blossoms and M&M cookies.
EASY OATMEAL COOKIES
Sometimes a good, classic oatmeal cookie just hits the spot! There’s something about them that is so warm and comforting. I crave oatmeal cookies every once and a while and love to make this easy oatmeal cookie recipe.
These cookies are so easy to make and even easier to eat. Seriously, they taste amazing…I couldn’t stop eating the batter while making them! They are everything an oatmeal cookie should be…crispy around the edges and soft and chewy in the center.
The classic version is my favorite, however there are tons of optional mix-in’s that you can add – like white chocolate chips with cranberries, raisins, chocolate chips, bananas or cinnamon chips. All are so delicious!
INGREDIENTS
- 1 cup butter
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 cups old-fashioned oats
INSTRUCTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
- Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
- Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the oats.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
- Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.
