The Perfect Oatmeal Cookies Recipe
If you love oatmeal cookies but want to avoid using brown sugar, this recipe is perfect for you. Made with simple ingredients that you probably already have in your pantry, these cookies are soft, chewy, and full of flavor.
Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 25mg
Sodium: 70mg
Total Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 6g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Serving Suggestions:
These oatmeal cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. Serve them warm or at room temperature.
Variations:
You can add raisins, chocolate chips, or nuts to this recipe to make it your own. Just fold them into the dough before baking.
Substitutions:
You can use whole wheat flour instead of all-purpose flour, and coconut sugar or honey instead of granulated sugar. You can also use margarine or shortening instead of butter.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Tips:
- Make sure your butter is at room temperature before you start mixing it with the sugar. This will help you get a light and fluffy texture.
- Don’t overmix the dough, or your cookies will be tough. Mix until just combined.
- Use a cookie scoop or spoon to portion the dough, so your cookies are all the same size.
Notes:
This recipe makes about 18 cookies, depending on the size of your cookie scoop or spoon.
Frequently Asked Questions:
- Can I make these cookies without oats? Yes, you can use all-purpose flour instead of oats, but the texture will be different.
- Can I use brown sugar instead of granulated sugar? Yes, you can use brown sugar, but it will give your cookies a different flavor and texture.
- Can I freeze the dough? Yes, you can freeze the dough for up to 2 months. Just scoop the dough onto a baking sheet, freeze for 1 hour, then transfer to a freezer bag or container.
The Healthier Oatmeal Cookies Recipe
If you’re looking for a healthier option, this recipe is perfect for you. Made with honey instead of sugar, and coconut oil instead of butter, these cookies are a guilt-free treat.
Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted coconut oil, honey, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 5g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 70mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Serving Suggestions:
These oatmeal cookies are perfect for a mid-day snack or a healthy dessert. Serve them warm or at room temperature, and enjoy with a cup of tea or coffee.
Variations:
You can add dried fruit, nuts, or chocolate chips to this recipe to make it your own. Just fold them into the dough before baking.
Substitutions:
You can use whole wheat flour instead of all-purpose flour, and maple syrup instead of honey. You can also use butter instead of coconut oil.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Tips:
- Make sure your coconut oil is melted before you start mixing it with the honey. This will help you get a smooth texture.
- Don’t overmix the dough, or your cookies will be tough. Mix until just combined.
- Use a cookie scoop or spoon to portion the dough, so your cookies are all the same size.
Notes:
This recipe makes about 18 cookies, depending on the size of your cookie scoop or spoon.
Frequently Asked Questions:
- Can I make these cookies without oats? Yes, you can use all-purpose flour instead of oats, but the texture will be different.
- Can I use brown sugar instead of honey? Yes, you can use brown sugar, but it will give your cookies a different flavor and texture.