Brown Sugar Oatmeal Cookies
Sink your teeth into the ultimate Brown Sugar Oatmeal Cookies—soft, chewy, and bursting with rich, caramel-like sweetness from the brown sugar. These cookies marry hearty old-fashioned rolled oats with a warm touch of cinnamon for a cozy, home-baked flavor that’s perfect for any occasion. Customize each batch with your favorite mix-ins—think plump raisins, decadent chocolate chips, or crunchy chopped nuts—to create a personal twist on this classic. With just 15 minutes of prep time and a quick 12-minute bake, these cookies are as easy as they are irresistible. Perfect for snack time, lunchboxes, or sharing, they’ll leave your kitchen smelling divine and your cookie jar empty in no time.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Brown sugar (packed)
- 50 grams Granulated sugar
- 1 piece Large egg
- 2 teaspoons Vanilla extract
- 125 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 180 grams Old-fashioned rolled oats
- 100 grams Optional mix-ins (e.g., raisins, chocolate chips, or chopped nuts)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until the mixture is light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and continue mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the rolled oats and any optional mix-ins of your choice, such as raisins, chocolate chips, or chopped nuts.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 300.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 420 mg | 32% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
