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