I’ve never met a homemade cookie that I didn’t like, whether it was crunchy or chewy. But in the last few days/weeks/months, I’ve been drawn to cookies that are just… flat. I don’t care if they’re crunchy or chewy. I just like the texture flat, not gelatinous.
So yesterday, in between washes, I set about making some fluffy oatmeal cookies, partly because I discovered I had six (!!!) large containers of oatmeal. Why did I have so many oatmeal – what did I want to prove? In any case, it turns out that the brown sugar – and not the oats – is really the star of the show (hence the title of this recipe) and the result is a type of cookie that is just as good at room temperature as it is fresh out of the oven.
Should I use light or dark brown sugar in oatmeal cookies?
Use dark brown sugar. Brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses-like flavor than the light brown sugar that goes so well in these cookies.
What kind of oats are used in brown sugar oatmeal cookies?
Choose old-fashioned oats or flaked oats (they are the same thing, but are sometimes called both ways). They are perfect for making fluffy cookies. Quick oats can change the flavor.
YIELDS: 24 serving(s)
PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
Ingredients :
- 1 c. salted butter, softened
- 2 c. packed dark brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 3/4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3 c. old-fashioned oats
Directions :
- 1Preheat the oven to 350˚F.
- 2In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
- 3In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats until just combined.
- 4Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
- 5After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.
Tip: Add 1/2 cup finely chopped nuts to the flour mixture if you’d like a nutty flavor and crunch.
