Big Soft Oatmeal Cookies
Tags: Dessert
Yield: 23 large cookies
- 1 cup unsalted butter softened (226g)
- 1 cup light brown sugar¹ tightly packed (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup all-purpose flour (215g)
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats (285g)
- 1 ½ cups chocolate chips, chopped nuts, or raisins optional!
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
- ¹You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!
