I never met a homemade cookie I didn't like, whether caky or crispy or chewy. But in recent days/weeks/months, I've really found myself drawn to cookies that are flat-out…well, flat. Whether they're crispy or chewy, I don't care. I just love the flat, non-cakey texture.
So yesterday, in between the nine loads of laundry I knocked out,I set out to make chewy oatmeal cookies, partly because I discoveredthat I was in possession of six (!)large containers of oats. Why did I have so many oats? What was I trying to prove?Anyway, it turns out that brown sugar—not the oats—is really the star of the show (hence this recipe's title) and the result is a type of cookie that's as good at room temperature as it is warm straight out of the oven.
Should I use light brown sugar or dark brown sugar in oatmeal cookies?
Use dark brown sugar. The brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses flavor than light brown sugar that is so good in these cookies.
What kind of oats do you use in brown sugar oatmeal cookies?
Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). They result in the perfect chewy cookie. Using quick oats can change the texture of the cookie and make it dry.
What can you add to brown sugar oatmeal cookies?
I kept it simple with this oatmeal recipe, butsome nuts would be delicious thrown in. Try adding 1/3 to 1/2 cup finely chopped pecans to the dough. They'll give the cookies wonderful nutty flavor and some crunch. Yum!
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- 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
- Step1Preheat the oven to 350˚F.
- Step2In 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 theeggs, one at a time, beating after each addition andscraping the bowl as needed.
- Step3In a medium bowl, whisktogether the flour, salt, and baking soda. Add the flour mixture tothe butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats until just combined.
- Step4Use 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 to13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
- Step5After removing them from the oven, let the cookies cool slightlyon 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.
First, soften some buttah. I knew cookies were in my destiny yesterday morning when I woke up, so I took a couple of sticks of butter out of the fridge and set them on the counter. I didn’t know what direction I would head, and I didn’t care.
All I knew was, cookies would somehow be involved.
Throw the butter into the mixer.
Add two big ol’ cups of dark brown sugar.
Then mix it around…
Until it’s a big mushy bowlful of ridiculously delicious wonderfulness that’s you’d really like to spread on a piece of toast.
Add some vanilla and mix it in…
Then crack in an egg and mix it in.
Scrape the sides…
And beat in another one o’ dem egg thangs.
Now, in a separate bowl add 1 1/2 cups of flour…
A teaspoon o’ salt…
And a halfa (also known as half of) teaspoon of baking soda.
Add the dry ingredients…
And mix them in until just combined.
And whatever you do, do NOT eat a quick spoonful of this dough. You will want to. You will want to real, real, bad. But you’ll hate yourself in the morning.
I speak from experience here.
*Burp*
Now, since these are oatmeal cookies, it is somewhat important at some stage to add oats to the cookie dough. If you do not do this, you will no longer be making oatmeal cookies.
You’re at a crossroads, is what I’m saying. What’s it gonna be?
I knew you’d do the right thing!
Oh, and that thing I said a second ago about not eating a quick spoonful of this dough? It’s even harder now.
(Go ahead. Sneak a bite. Hurry! They’re coming.)
Oh, and one more thing: You can add 1/3 to 1/2 cup finely chopped pecans if you’d like. I decided to leave them out and keep things more pure and holy…but nuts would be just lovely.
Use a scoop or a spoon…
To get the dough on the sheet pan.
Then bake them at 350 degrees for 12-13 minutes, or until the cookies spread and start turning dark golden brown.
You can bake them a little longer if you want them a little darker and crispier. At 350, they won’t be in danger of burning too quickly.
Hello, my beautiful love! Come away with me.
You’ll love these cookies! They’re dark and magical, chewy and dense, delicious and delicious!
When you’re finished playing around and making cookie castles out of them, serve them to someone you love.
I promise you they’ll love you right back!
