“Here is an easy oatmeal cookie recipe that is just simply delicious! It’s way tastier than the one on the oatmeal box and a healthier option than many other cookies. Have fun with it by dividing the mixture into small bowls and let the kids decide what they want to add in. I used chocolate chips, butterscotch chips, mini M&Ms and my favorite, chopped dates and pecans.”– Carolyn
Total time 45 minutes
Makes 32 cookies
105 calories with add-ins
- 1 cup Old Fashioned Rolled Oats (do not use quick cooking or instant)
- 1 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 stick (1/2 cup) Unsalted Butter, slightly softened and cool
- 1 cup packed Dark Brown Sugar
- 1 large Egg
- 3/4 teaspoon Vanilla
- 1 1/2 cup of any add-ins to entire mixture; If you do three separate add-ins, 1/2 cup each
- Preheat oven to 350, with racks in middle position. Line baking sheets with parchment.
- In medium bowl, whisk oats, flour, baking powder, baking soda and salt. Set aside.
- In bowl of an electric mixer, beat butter and dark brown sugar for 3 full minutes until creamy, scraping down sides of bowl often. Add egg and vanilla and beat again until smooth, about 30 seconds.
- Add the flour and oatmeal mixture and mix on low speed just until combined. Do not over-mix. Add in your choice of chips, nuts, etc.
- Drop dough in 1 1/2 tablespoon mounds about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until the edges are slightly golden and centers pale.
- Allow to cool on baking sheets a few seconds and then transfer to cooling racks. When completely cool, store in air tight containers.
- These cookies do spread a bit with chips in them. You will notice the date/nut ones have more structure and do not spread as much.
- Enjoy the aroma of the butter and dark brown sugar after 3 minutes of mixing. It is just wonderful!
If you try this recipe, let me know what you think by leaving a comment below. I would love to hear from you!