Old Fashioned Oatmeal Cookies
Old fashioned oatmeal cookies: butter creamed with brown and granulated sugar, eggs, vanilla, flour, cornstarch, baking soda, salt, cinnamon and 3 cups old-fashioned rolled oats, chilled and baked at 375°F for 10 to 12 minutes. Makes 24 cookies.
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Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour spoon it into the cup and level it; do not scoop the cup through the flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 3/4 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chocolate chips, chopped nuts, or raisins optional; stir in after the oats
Instructions
- Beat the butter in the bowl of a stand mixer (or with an electric beater) for about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, pausing to scrape down the sides and bottom of the bowl if needed.
- Add the eggs one at a time, beating until combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt and cinnamon.
- Gradually add the flour mixture to the butter mixture until completely combined, scraping the sides and bottom of the bowl so everything is well mixed.
- Gradually stir in the oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes and up to 3 days.
- Heat the oven to 375°F and line cookie sheets with parchment paper.
- Drop rounded 2-tablespoon balls of dough onto the parchment, spacing them at least 2 inches apart. For rounder, more even cookies, roll each ball between your palms first.
- Bake at 375°F for 10 to 12 minutes, until the edges are slightly browned. The centers may still look slightly underbaked but should not be raw; the cookies finish baking as they cool.
- Let the cookies cool completely on the cookie sheet before serving.
Notes
Store cooled cookies airtight at room temperature up to 5 days or freeze up to 3 months. The dough keeps up to 3 days in the fridge; frozen dough balls bake from frozen with a minute or two extra.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 34.5gProtein: 3.2gFat: 8.9gSodium: 137mgFiber: 1.6gSugar: 18.6g