Oatmeal Cookie Recipe Recipe Recipe For Hand Recipe Cards

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
• To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you've mixed well enough.
• Add the oats, flour, baking soda, salt, and stir to combine.
• Add the chocolate chips and stir to combine.
• Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
• Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

OATMEAL COOKIES

Steps:

• Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.
• In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.
• Add the dry ingredient mixture and beat on low-speed until combined.
• Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.
• Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled. (Or see a faster chilling method below.)
• Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
• Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
• Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes. (You can also sprinkle them with a pinch of flaky sea salt, if you'd like.) Then serve warm and enjoy!