Special Sprinkle Oatmeal Cookies
Get ready to elevate your cookie game with these irresistibly chewy Special Sprinkle Oatmeal Cookies! Bursting with the wholesome goodness of old-fashioned rolled oats and a delightful pop of color from rainbow sprinkles, these cookies are as fun as they are delicious. Perfectly spiced with a hint of cinnamon and offering the option to include rich semi-sweet chocolate chips for extra decadence, they strike the perfect balance between hearty and indulgent. With just 15 minutes of prep time, these golden-brown cookies bake to soft perfection in under 12 minutes, making them an ideal treat for any occasion. Whether you’re baking with kids or looking for a quick and festive dessert, these oatmeal cookies—with their added sprinkle of joy—are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 0.75 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2.5 cups old-fashioned rolled oats
- 0.5 cup rainbow sprinkles
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture into the wet mixture and mix until just combined.
Fold in the rolled oats, rainbow sprinkles, and chocolate chips (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons 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 still look soft. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.0 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 71 mg | 2% | |
*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.
