Oatmeal cookies are the best! Use our guide to help make them your own.
|1¾ cup (210g)||all-purpose flour|
|1 tsp. (4.8g)||baking soda|
|1 tsp. (3g)||ground cinnamon|
|½ tsp. (3g)||salt|
|3½ cups (280g)||old-fashioned oats|
|8 oz. (227g)||Plugrá® Premium Butter, unsalted, softened|
|1 cup (196g)||dark brown sugar|
|½ cup (100g)||sugar|
|2 (100g)||large eggs|
|1 tsp. (7g)||vanilla extract|
Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper. Combine the flour, baking soda, cinnamon, and salt in a medium bowl; set aside. Place the oats in a separate bowl; set aside.
Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy. Add eggs and vanilla; beat well.
Add the flour mixture on low speed and mix until just blended. Add oats; mix well. Stir in your desired additions and scoop the cookies by tablespoonfuls onto the cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie, rotating the sheets halfway through cooking. Cool on the cookie sheets for 1 minute remove to wire rack. Cool completely. Store tightly covered.