From the kitchen of Rachel White
Brown Sugar Chewy Oatmeal Cookies
- Bake10–12 min
- Chill20–30 min
- Oven350°F
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- Optional: 1 cup raisins, chocolate chips, or chopped walnuts
Make it your own
“Sometimes I add other seasonings, like a little nutmeg, pumpkin pie spice, or apple pie spice, plus a little maple syrup.”
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars together until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then add vanilla.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the wet ingredients.
- Stir in oats and any add-ins.
- Chill dough for 20–30 minutes for thicker, chewier cookies.
- Scoop 2-tablespoon portions onto baking sheets.
- Bake 10–12 minutes until edges are golden but centers still look slightly soft.
- Let cool on the pan for 5 minutes before transferring to a rack.
Tips for extra chewiness
Use more brown sugar than white sugar. Don’t overbake, since they finish setting as they cool. Use old-fashioned oats, not quick oats. Chill the dough before baking. Slightly underbake for softer centers.
