Brown Sugar Oatmeal Cookies
These brown sugar oatmeal cookies are soft, chewy, and packed with cozy flavor. Made with pantry staples, they’re quick, easy, and perfect for any occasion—sure to become your new favorite treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups old-fashioned rolled oats (not quick oats)
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 cup chocolate chips, raisins, or chopped nuts
- Optional: 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until fluffy and lighter in color. Scrape down the bowl as needed.
- Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract and beat for another 30 seconds.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
- Fold in the oats and any optional add-ins (chocolate chips, raisins, or nuts) with a spatula or wooden spoon. The dough will be thick and sticky.
- Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared sheets, spacing about 2 inches apart. For puffier cookies, chill the dough for 20 minutes before baking.
- Bake for 10-12 minutes, rotating the pans halfway through. Cookies should look set at the edges but slightly underdone in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature butter and eggs. Do not overmix the dough after adding flour. If cookies spread too much, chill the dough before baking. Store cookies with a slice of bread in the container to keep them soft. You can freeze baked cookies or unbaked dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
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