½ cup unsalted butter , at room temperature (113 grams, 1 stick)
1 cup packed light or dark brown sugar (213 grams)
¼ cup granulated sugar (50 grams)
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (144 grams)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 cups old-fashioned rolled oats , not quick cooking (297 grams)
Optional add-ins: 1 cup semi-sweet chocolate chips, chopped walnuts, or raisins


1.Preheat oven to 350°F. Line sheet pan with parchment paper.
2.In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
3.In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined.
4.Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
5.Repeat with remaining cookie dough.

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