These oatmeal cookies are crisp and delicious, with a light caramel taste from the
brown sugar. This straight-up version is excellent, and we’ve included three variations
(below) for people who like to dress up their cookies a little more.
HANDS-ON TIME
25 minutes
TOTAL TIME
1½ hours
MAKES
about 36 cookies
Ingredients:
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tbsp vanilla
- 1 1/2 cups large-flake rolled oats
- 1 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp each baking powder and baking soda
- 1/4 tsp salt
Directions:
- In a large bowl, beat the butter with brown sugar until fluffy.
- Beat in egg and vanilla.
- In a separate bowl, whisk together oats, flour, cinnamon, baking powder, baking soda, and salt.
- Stir the dry mixture into the butter mixture.
- Drop by heaping 1 tbsp, about 2 inches (5 cm) apart, onto greased or parchment paper–lined rimless baking sheets.
- Bake, 1 sheet at a time, in 375°F (190°C) oven until golden, about 10 minutes.
- Let cool on pans on racks for 2 minutes.
- Transfer to racks and let cool completely.
Nutritional Information (per cookie):
- Calories: about 95 cal
- Protein: 1 g
- Total Fat: 4 g (2 g saturated fat)
- Carbohydrates: 15 g
- Fiber: 1 g
- Cholesterol: 14 mg
- Sodium: 67 mg
- % RDI: 1% calcium, 4% iron, 3% vitamin A, 4% folate.
Variations:
- Oatmeal Raisin Cookies: Add 1 cup raisins just before stirring the flour mixture into the butter mixture.
- Chocolate Pecan Oatmeal Cookies: Omit vanilla and cinnamon. Add 3/4 cup chocolate chips and 1/2 cup chopped pecans just before stirring the flour mixture into the butter mixture.
- Trail Mix Oatmeal Cookies: Omit vanilla and cinnamon. Add 1/3 cup each raisins, slivered almonds, and sweetened shredded coconut just before stirring the flour mixture into the butter mixture.
