Ingredients
Scale
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 cups (180g) old-fashioned rolled oats (not instant or quick oats)
- Optional: ½ cup raisins, chocolate chips, or chopped walnuts
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream wet ingredients: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (~2–3 min). Add egg and vanilla; mix well.
- Add dry ingredients: Whisk together flour, baking soda, cinnamon, and salt. Gradually mix into wet ingredients until just combined.
- Fold in oats (and optional add-ins) until evenly distributed.
- Scoop: Use a 1½-tbsp cookie scoop or spoon to portion dough. Roll into balls and place 2″ apart on sheets. Flatten slightly with palm.
- Bake 10–12 minutes, until edges are golden but centers still look soft.
- Cool on pan 5 minutes, then transfer to wire rack. They’ll firm up as they cool—but stay delightfully chewy!
💡 Pro Tip: For extra-chewy cookies, chill dough 30 minutes before baking.
Prep Time & Nutrition (per cookie):
Prep Time: 10 min (+ optional chill) | Cook Time: 12 min | Total Time: 25 min
Servings: 20 | Calories: 120 | Net Carbs: 16g | Fats: 6g | Protein: 2g
Servings: 20 | Calories: 120 | Net Carbs: 16g | Fats: 6g | Protein: 2g