Oatmeal Cookies
These aren't oatmeal raisin or even oatmeal chocolate chip cookies, but a classic straightforward, simple oatmeal cookie that doesn’t need anything else.Ingreadient:
- 1 2/3 c. (200 g.) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter, softened
- 3/4 c. (160 g.) light brown sugar
- 1/2 c. (100 g.) granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 c. (270 g.) old-fashioned oats
Direction
- Preheat oven to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt until combined.
- In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter, brown sugar, and granulated sugar on medium-high speed until creamy. Add egg and beat until incorporated. Add vanilla and beat to combine.
- Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add oats and beat until well combined.
- Using a medium cookie scoop (about 3 tablespoons), scoop dough onto 2 parchment-lined baking sheets, spacing 2" apart.
- Bake cookies, rotating trays halfway through, until golden brown and edges are set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer cookies to a wire rack and let cool completely.
