Recipe from Two Peas and Their Pod
These soft and chewy Oatmeal Cookies are the BEST oatmeal cookies. They are easy to make, everyone needs this classic oatmeal cookie recipe.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- Pinch of nutmeg, optional
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 3 cups old fashioned oats
- Flaked sea salt, for sprinkling on cookies
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg, if using. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.
Line large baking sheets with a Silpat baking mat or parchment paper. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.
Calories: 226kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 143mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 265IU | Calcium: 21mg | Iron: 1.2mg