Is it me or are oatmeal cookies usually the most pathetic looking ones on the cookie tray? And that’s including sugar cookies, which, though delicious, are the cookie equivalent of white bread. What truly confounds me is that, as a general rule, one can eat an oatmeal cookie for breakfast and make a case for having had a well-rounded breakfast (a homemade cookie beats the processed, sugar bomb granola bars at the grocery store any day).
One month and however many versions later, I think I've nailed it, the perfect oatmeal cookie. I'll admit these take a bit of time (48 hours to be exact), but they are worth it - chewy, soft centers and crispy edges worth it.
Chewy Oatmeal Cookies
(makes 2 dozen)
1 stick unsalted butter
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 cup oats
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup flour
If you're feeling fancy, add 1 1/2 cups of chocolate chips, nuts, dried fruit, etc.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until well-combined and lightly fluffy (try not to incorporate too much air).
- Mix in the oats and vanilla extract.
- Add the egg and beat well. Scrape the sides of the bowl.
- On slow speed, add the salt, cinnamon, baking soda, baking powder, and flour.
- Beat on low until completely combined.
- Wrap dough in plastic wrap and refrigerate for 48-72 hours.
- Preheat oven to 375 degrees. Butter a cookie sheet or line with parchment paper. I prefer buttering as it creates the most delightful brown-butter flavor on the crispy bottoms of my cookies.
- Remove dough from the refrigerator. Using a spoon or dough scoop, place heaping round of dough, evenly spaced, on your prepared cookie sheet.
- Bake for 10-12 minutes or until the edges are golden brown and the middle is set.
- Enjoy with milk or (my personal preference) beer. Oatmeal cookies and beer is my happy place.