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To make these brown sugar oatmeal cookies, you need some key items. Here’s what you will gather: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 3 cups rolled oats - 1 cup chocolate chips (or raisins for a twist) - 1/2 teaspoon cinnamon - 1/2 cup chopped nuts (walnuts or pecans, optional) Each ingredient plays a role in making your cookies soft and chewy. If you want to change something, here are some tips: - Butter: You can use coconut oil if you prefer a dairy-free option, but the cookies may taste different. - Brown Sugar: If you run out, use white sugar with a little molasses to mimic the flavor. - Eggs: You can swap each egg for 1/4 cup unsweetened applesauce for a vegan option. - Flour: If you need gluten-free cookies, use a gluten-free all-purpose flour blend. Feel free to customize your cookies! Here are some fun ideas to mix in: - Nuts: Add chopped walnuts or pecans for a nice crunch. - Dried fruit: Try adding dried cranberries or apricots for a sweet twist. - Spices: A dash of nutmeg or ginger can add warmth and depth. - Seeds: Stir in pumpkin or sunflower seeds for added nutrition. These choices help you create cookies that match your taste and style! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is crucial. A hot oven helps your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This step keeps the cookies from sticking. It also makes clean-up a breeze. You can use one or two baking sheets, depending on how many cookies you plan to bake. Next, grab a large mixing bowl. Add 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a mixer to cream these together until the mix is smooth and fluffy. This process introduces air into the dough, making your cookies light. Now, beat in 2 large eggs one at a time. Mix in 1 teaspoon of vanilla extract. This adds a nice flavor. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon. Gradually add this dry mix to the wet mix. Stir until just combined; don’t over-mix. Finally, fold in 3 cups of rolled oats, 1 cup of chocolate chips (or raisins), and 1/2 cup of chopped nuts if you want. Now it’s time to bake! Using a tablespoon, drop heaping mounds of dough onto your prepared baking sheet. Leave space between each mound to allow for spreading. Bake in the preheated oven for 10-12 minutes. Look for golden edges. The centers may still seem soft, but they will firm up as they cool. Once baked, remove the cookies from the oven. Let them cool on the sheet for about 5 minutes. This helps them set up. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma filling your kitchen! To get soft and chewy cookies, use room-temperature butter. Cream it well with brown sugar. This step adds air and makes cookies fluffy. Don’t overmix the dough after adding flour. Just mix until you see no dry flour. This keeps the cookies tender. One common mistake is using cold butter. Cold butter makes dough hard to mix. It can lead to dry cookies. Another mistake is not measuring flour correctly. Too much flour can make cookies dense. Use a scale or spoon flour into a measuring cup, then level it off. For deeper flavor, add more cinnamon or use brown sugar only. You can also try different add-ins. Nuts, coconut, or dried fruit can boost taste. For a richer taste, use dark chocolate chips instead of milk chocolate. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavors. Experiment with Mix-ins: Feel free to swap chocolate chips for dried fruits like cranberries or apricots, or try adding coconut flakes for a tropical twist. Uniform Sizes: Use a cookie scoop for evenly sized cookies. This ensures they bake at the same rate and look professionally made. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them and thaw as needed. {{image_2}} You can change up your brown sugar oatmeal cookies by adding mix-ins. Chocolate chips add sweetness and richness. Raisins bring a chewy texture and a bit of fruity flavor. Nuts like walnuts or pecans give a nice crunch. Try one or mix a few together for extra fun. Each option adds a different taste and twist to your cookies. If you need gluten-free cookies, swap the all-purpose flour for a gluten-free flour blend. Make sure the blend has a good balance of flours. You can also use certified gluten-free oats. This way, you can enjoy delicious cookies without gluten. Just remember to check all your ingredients for hidden gluten. To make these cookies vegan, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can still enjoy tasty cookies that fit a vegan diet. To keep your brown sugar oatmeal cookies fresh, store them in an airtight container. Use a plastic or glass container with a tight lid. This helps keep cookies soft and moist. If you want to add extra freshness, place a slice of bread in the container. The bread keeps your cookies from drying out. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as you can before sealing. This method helps avoid freezer burn. You can enjoy these cookies later by thawing them at room temperature. Brown sugar oatmeal cookies taste best within the first week. If stored properly, they can last up to two weeks at room temperature. For longer storage, freeze them. When you freeze, they stay fresh for up to three months. Always check for any signs of spoilage before eating. To make your brown sugar oatmeal cookies softer, use more brown sugar. Brown sugar has moisture, which helps keep cookies soft. You can also add an extra egg yolk to the mix. This adds richness and makes them tender. Another tip is to underbake the cookies slightly. They will firm up as they cool, but the centers will stay soft. Yes, you can use rolled oats instead of quick oats. Rolled oats give your cookies a chewy texture. Quick oats are smaller and break down more during baking. This means they will create a softer cookie. If you like a heartier bite, stick with rolled oats. Both options work well, so choose based on your taste. These cookies can last about one week at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them. They can stay good for up to three months in the freezer. Just make sure to wrap them well to prevent freezer burn. You learned about the key ingredients for making delicious cookies. We discussed the steps for preparing, mixing, and baking. I shared tips for texture and common mistakes to avoid. You explored fun variations and storage methods to keep cookies fresh. Brown sugar oatmeal cookies can be a treat for everyone. Now, give these recipes a try and enjoy!

Brown Sugar Oatmeal Cookies

Deliciously chewy cookies made with brown sugar and oats, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 cups rolled oats
  • 1 cup chocolate chips (or raisins for a twist)
  • 0.5 teaspoon cinnamon
  • 0.5 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the rolled oats, chocolate chips (or raisins), and chopped nuts (if using).
  • Using a tablespoon, drop heaping mounds of cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread.
  • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked; they will continue to firm up as they cool.
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute chocolate chips with raisins for a different flavor.
Keyword cookies, dessert, oatmeal