Brown Sugar Oatmeal Cookies

I think these may the best cookies I’ve ever baked. It’s a user-friendly recipe and it is easy to customize with fix-ins.

My favorite part of the cookie is the sweet crunch when you bite in. We’re going to roll the dough in brown sugar before baking.

Image result for bite fist meme

Exactly.

These cookies can be frozen easily! I love this trick because you can grab one or two dough mounds from the freezer and stick them in the oven. You don’t have to make a huge batch! Portion control, or something. Right? Right.

Ingredients:

1 cup oats

1 cup AP flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 cup packed dark brown sugar

1/4 cup light brown sugar, in a bowl to the side (more as needed)

1 large egg

1 stick unsalted butter (cool yet soft enough to handle)

1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees
  2. In a mixing bowl, add oats, flour, baking soda, baking powder and salt
  3. Whisk dry ingredients together
  4. In the bowl of your mixer, add the butter and the brown sugar
  5. Beat until the texture is creamy
  6. Slowly add vanilla and egg
  7. Continue beating, scrape down the sides as necessary.
  8. With your mixer on low, carefully add the dry ingredients until combined
  9. You can add your mix-ins at this point (raisins, nuts, cranberries, etc).
  10. DO NOT OVERMIX THE DOUGH
  11. Line your baking sheets with parchment
  12. Scoop the dough in approximately 1 ½ tablespoon drops
  13. Roll the dough in that reserved brown sugar. Trust me.
  14. Bake for 10-13 minutes
  15. Start checking for doneness starting at 10 minutes
    • Cookies should be golden brown around the edges
  16. Allow to cool for a moment on the baking sheet before transfer to cooling racks
  17. This dough can be frozen and baked cookies can be cooked
    • Freeze the dough in mounds on the baking sheet then transfer to a freezer bag for proper storage

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