Easy oatmeal cookie recipe with quick oats - Oatmeal cookies (2023)

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 3 cups quick cooking oats

Nutrition:

• Calories: 218 calories
• Carbohydrate: 32.3 g
• Cholesterol: 35.8 mg
• Fat: 8.8 g
• Fiber: 1.4 g
• Protein: 3 g
• Saturated Fat: 5.1 g
• Sodium: 213.1 mg
• Sugar: 17.4 g

How to cook:

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients:

• 1 large egg
• 1/2 cup unsalted butter (1 stick), very soft
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup semi-sweet chocolate chips, plus more for after baking (or substitute with raisins, walnuts, etc.)

Nutrition:

• Calories: 224 calories
• Carbohydrate: 24 grams carbohydrates
• Cholesterol: 27 milligrams cholesterol
• Fat: 10 grams fat
• Fiber: 1 grams fiber
• Protein: 2 grams protein
• Saturated Fat: 6 grams saturated fat
• Serving Size: 1 serving
• Sodium: 114 grams sodium
• Sugar: 17 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 3 grams unsaturated fat

How to cook:

1. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
2. To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.
3. Add the oats, flour, baking soda, salt, and stir to combine.
4. Add the chocolate chips and stir to combine.
5. Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
6. Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks salted butter (softened)
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 1/2 tsp vanilla extract
• 1 tbsp dark molasses
• 3 cups whole rolled oats
• 1/2 cup raisins (optional)

Nutrition:

• Calories: 317 kcal
• Carbohydrate: 47 g
• Protein: 4 g
• Fat: 13 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 51 mg
• Sodium: 329 mg
• Fiber: 2 g
• Sugar: 24 g
• Unsaturated Fat: 4 g
• Serving Size: 1 serving

How to cook:

1. In a medium mixing bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Set aside.
2. In another large mixing bowl, cream the butter with an electric hand mixer on medium speed until smooth. Once smooth, add the brown sugar and white sugar and beat until creamed. Once the sugar and butter mixture is creamed, add in the eggs, molasses, and vanilla and beat until thoroughly combined.
3. Combine the dry ingredients with the wet ingredients and use the hand mixer on low to combine. At this point you can split the dough into batches and keep one batch plain and add raisins to the other. Cover the cookie dough and allow to refrigerate for at least 50 minutes.
4. Meanwhile, preheat the oven to 350F degrees and prepare baking sheets.
5. Once the dough has finished chilling, scoop about 2 ½ to 3 ½ tablespoons of dough on the sheets, depending on how large a cookie you prefer. Bake the cookies between 10-15 minutes until they are only slightly browned on the sides. Once baked, remove from the oven and allow to cool. Serve slightly warmed or at room temperature.

Ingredients:

• 3/4 cup butter (1 1/2 sticks), at room temperature
• 1 and 1/2 cups brown sugar
• 1 large egg
• 2 teaspoons vanilla
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups old fashioned oats

Nutrition:

• Serving Size: 1 Cookie
• Calories: 246 calories
• Sugar: 11.9 g
• Sodium: 160.6 mg
• Fat: 12.2 g
• Saturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrate: 29.4 g
• Fiber: 2.6 g
• Protein: 3.9 g
• Cholesterol: 46 mg

How to cook:

1. Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.
3. Add the egg and vanilla and beat for another minute.
4. Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
5. Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.
6. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
7. Roll the dough into 1 to 1.5 inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.
8. Transfer to a wire rack and let them cool completely.

Ingredients:

• ¾ cup butter (softened)
• 1 cup brown sugar
• ½ cup granulated white sugar
• 1 egg
• ¼ cup water
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick oats

Nutrition:

• Serving Size: 1 cookie
• Calories: 86 kcal
• Carbohydrate: 18 g
• Protein: 2 g
• Fat: 1 g
• Saturated Fat: 0.2 g
• Trans Fat: 0.001 g
• Cholesterol: 6 mg
• Sodium: 100 mg
• Fiber: 1 g
• Sugar: 10 g
• Unsaturated Fat: 0.4 g

How to cook:

1. In a mixing bowl, cream together the butter and sugars. Then stir in the egg, water, and vanilla extract.
2. In another mixing bowl, stir together the flour, baking soda, salt, and quick oats.
3. Combine the wet and dry ingredients and stir until a dough ball forms.
4. Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Bake at 350°F for 11-12 minutes until the edges turn a deep golden brown and the centers look soft.