There’s nothing better than a simple oatmeal cookie. As you’ve kind of gathered, we love cookies, and are always finding the best cookie recipes, it’s an addiction!
We definitely like to “under bake” these cookies. When you try these warm, it’s like eating your morning oatmeal. Only better. So. Much. Better. Warm gooey, delicious oatmeal cookies.
What You Need
- Cookie Sheet
- Parchment Paper
- Ice Cream Scoop
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs (room temperature)
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon maple extract
- 2 cups AP flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups old fashioned oats
- 1 cup chocolate chips (optional)
Preheat the oven to 375°.
In a stand mixer or using a hand mixer, mix together butter and sugars. Until smooth and creamy.
Beat in the eggs one at a time, and then the vanilla and maple.
In a medium bowl swift together the flour, cinnamon, baking soda, and then stir in the salt.
In a separate bowl mix together flour, cinnamon, baking soda, salt, and oats together. Once thoroughly mixed, add the dry ingredients to the wet mixture. If using chocolate chips, mix them in now.
For best cookie results, we always recommend cooling the dough before using. If you’re in a hurry and want the cookie NOW, pop the dough in the freezer for about thirty minutes. If you have the time, stick the dough in the fridge for 2-3 hours.
When the dough is nice and chilled, scoop out your dough into balls. Cook for 10 to 12 minutes. These cookies are best a little underdone, the gooeyness is very similar to your morning oatmeal, only better. Let cool on cookie sheet for 3 minutes, and then remove to cooling rack.
** Instead of large cookies, you can do teaspoons instead of scoops. If doing teaspoons, baking 8 to 10 minutes. That should yield waaaaay more cookies than what we made.
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