Brown Sugar Oatmeal Cookies
Thick, chewy oatmeal cookies made with brown sugar, rolled oats, cinnamon, and chocolate chips.
Equipment
- Two baking sheets
- Parchment paper
- Large mixing bowl
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour plus 1/2 cup more
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 cup old fashioned rolled oats not quick oats
- 1 cup chocolate chips dark, semi sweet, or milk
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and line two baking sheets with parchment.
- Cream. Beat the butter and brown sugar until smooth, then beat in the egg and vanilla.
- Mix. Whisk the flour, baking soda, salt, and cinnamon, then stir them into the wet mixture until just combined.
- Fold. Fold in the oats and chocolate chips, then scoop onto the sheets 2 inches apart.
- Bake. Bake 12 minutes per sheet until the edges are golden, then rest on the sheet for 5 minutes.
Notes
Substitutions: Margarine or coconut oil can replace the butter, and whole wheat flour can replace the all purpose flour.
Tips: Chill the dough for 1 hour for thicker cookies and do not overbake.
Storage: Keep airtight at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition is calculated for one cookie.