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husseysands

Classic Oatmeal Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
12 minutes
Total Time 57 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 225 g unsalted butter
  • 200 g dark brown sugar packed
  • 100 g white granulated sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 190 g plain flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 270 g rolled oats old-fashioned
  • 150 g mix-ins: chocolate chips raisins, or chopped walnuts

Method
 

  1. Brown butter in a light-coloured saucepan over medium heat, swirling every 30 seconds, until golden-amber with brown specks — 5 to 6 minutes. Pour into a large bowl and cool 15 minutes.
  2. Whisk both sugars into the cooled brown butter until smooth and fully combined.
  3. Add eggs and vanilla. Whisk vigorously for 60 full seconds until the mixture looks glossy and slightly thickened.
  4. Sift in flour, baking soda, cinnamon, and salt. Fold with a spatula until no dry streaks remain.
  5. Fold in rolled oats and mix-ins until evenly distributed. Cover and refrigerate for 30 minutes minimum.
  6. Preheat oven to 175°C (350°F). Line two trays with parchment. Scoop 2-tablespoon balls, spacing 5cm apart.
  7. Bake on middle rack for 11 to 12 minutes until edges are set and golden but centres still look slightly underdone. Rest on tray 5 minutes, then transfer to wire rack.

Notes

  • Do not skip the chill step — this is what gives you thickness, not spread.
  • Pull cookies when the centre still looks underdone — they firm up on the tray.
  • Store with a slice of white bread to keep them soft for up to 5 days.
  • Dough keeps refrigerated for 3 days; dough balls freeze for up to 3 months.
  • For extra thickness, chill the scooped balls for 15 minutes before baking.