Falling temperatures are sending our thoughts toward comfort foods. And what's more comforting than oatmeal in cookie form? Our classic oatmeal cookie is soft and chewy, not overly sweet, loaded with oat-y goodness and features a satisfying hit of salt.
You can make this cookie suit your personal tastes and what's in your pantry: dried fruits, chocolate and/or nuts, cinnamon or not - you choose! We love them any time of day - and even for breakfast on the go! Best of all, these treats come together in a flash with SideSwipe on your KitchenAid mixer.
This recipe makes 12, 3-inch cookies. They'll keep on the counter, covered in a sealed container, for several days. The can also be frozen as dough balls or baked cookies for about one month in a tightly sealed container.
- You'll note this recipe has a combination of quick and rolled oats. We found this combination yielded a soft cookie that still had the chew and flavor of oats, but didn't spread too much. We had both quick and rolled oats on hand. If you have only quick oats, you'll get a thicker cookie. If you have only rolled oats, we recommend that you break half of the total down a little, either in a food processor or blender (or using a mortar and pestle). The more processed oats soak up a little more of the butter and sugar, giving you a thicker result.
- The second yolk adds a little more chewiness to the cookie. If you don't want to be left with a single egg white, you can use two whole eggs for a more full-bodied result.
- This recipe can easily be doubled and should yield 24 cookies.
- ½ cup, 113g, butter, softened to room temperature
- ⅔ cup, 132g, light brown sugar, packed
- ½ tsp baking soda
- 1 teaspoon vanilla
- ½ tsp fine sea salt
- 1 whole large egg plus one egg yolk
- ⅔ cup, 65g, quick cooking oats (or partially ground rolled oats)
- ⅔ cup, 65g, rolled oats
- ⅔ cup, 90g, all purpose flour, spooned and leveled or weighed
- ½ teaspoon cinnamon, optional (we don't include it)
- 1 cup total of add-ins like raisins, dried cranberries or cherries, regular or white chocolate chips or chunks, chopped nuts, etc.
Heat oven to 350F (180C). Line two cookie sheets with parchment paper or silicone mats.
In the bowl of your stand mixer, fitted with SideSwipe or your flat paddle: beat on medium high speed the butter, sugar, salt, baking soda and cinnamon (if using) until light and fluffy, 2-3 minutes.
Add the egg and yolk and vanilla. Beat for another 1-2 minutes.
Add the flour and oats and beat on your mixer's lowest speed, just until combined. It's fine if there are a few streaks of unincorporated flour at this stage.
Add the raisins and/or other add-ins and mix just a few seconds until distributed through your dough.
Use a 1-½ tablespoon cookie scoop to portion dough into 12 cookies. Place six dough balls on each baking sheet, pressing the balls down a little to form a thick disk.
Bake for 10 minutes, until the top looks no longer looks wet and the cookies are just golden on the edges. Allow to cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely.