How do you make oatmeal cookies from scratch?

Ingredients

- 1 cup (226g) all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 1 cup (226g) rolled oats

- 1 cup (226g) light brown sugar, packed

- 1/2 cup (113g) unsalted butter, softened

- 1 large egg

- 1 teaspoon vanilla extract

Instructions

Step 1: Preheat Oven and Prep Baking Sheets

1. Preheat your oven to 350°F (175°C).

2. Line two baking sheets with parchment paper.

Step 2: Combine Dry Ingredients

3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

Step 3: Cream Butter and Sugar

4. In a large mixing bowl, use an electric mixer (or a handheld mixer) to beat the butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.

Step 4: Add Egg and Vanilla

5. Beat in the egg, then stir in the vanilla extract.

Step 5: Fold in Dry Ingredients

6. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the rolled oats.

Step 6: Scoop and Bake the Cookies

7. Use a tablespoon or small cookie scoop to drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.

8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The bottoms will be lightly golden brown as well.

Step 7: Let Cool and Enjoy

9. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes.

10. Transfer the cookies to a wire rack to cool completely before enjoying.

Tips:

- When measuring flour, spoon the flour into your measuring cup rather than scooping it straight from the bag. This helps prevent packing the flour, resulting in a more accurate measurement.

- Don't overmix the cookie dough to avoid tough cookies. Mix just until all the ingredients are combined.

- If you want chewier cookies, refrigerate the cookie dough for at least an hour before baking.

- You can also add raisins, chocolate chips, or nuts to the cookie dough for variations.