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Brown Sugar Oatmeal Cookies

This straightforward recipe yields classic brown sugar oatmeal cookies that are delightfully dark and chewy. Requiring minimal time, it guides you through creaming butter and sugar, incorporating eggs and dry ingredients, and mixing in oats, culminating in a batch of comforting, easy-to-make treats perfect for any occasion.
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Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 5019.7 kcal

Equipment

  • 1 Electric Mixer Or a hand mixer
  • 2 Mixing Bowls One large for wet ingredients, one medium for dry
  • 2 Baking Sheets For baking multiple batches
  • 1 Cookie Scoop For consistent cookie size, or a regular spoon
  • 1 Rubber Spatula For scraping bowls

Ingredients
  

Main

  • 2 cups packed dark brown sugar
  • 1 cup 2 sticks salted butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups old-fashioned oats

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
  • Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
  • Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
  • Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.

Notes

Ensure your butter is truly softened to room temperature for optimal creaming with the brown sugar; this creates the necessary aeration for a tender cookie. Avoid overmixing the dough once the flour and oats are added, as this can develop the gluten too much, leading to a tougher cookie. Mix only until just combined. For a chewier cookie, pull them from the oven right when the edges are golden but the centers still look slightly soft. If you prefer a crispier texture, extend baking by 1-2 minutes. Consider adding a pinch of flaky sea salt on top before baking to enhance the deep brown sugar notes, or introduce mix-ins like chocolate chips or chopped nuts for added texture and flavor.