EFK Tested
Erickson Oatmeal Cookies
These are our classic oatmeal cookies: soft and chewy with plenty of oats, brown sugar, vanilla, and a little cinnamon. They are simple, dependable, and exactly the kind of cookie we like to keep around the kitchen.
From the EFK recipe collection
- Yield
- about 4 dozen cookies
Let’s get cooking
Ingredients
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Directions
- 1. Beat the softened butter for about 30 seconds until smooth.
- 2. Add the brown sugar and granulated sugar and beat until the mixture is light and fluffy. Scrape down the bowl as needed.
- 3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- 4. In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- 5. Gradually add the dry ingredients to the butter mixture and mix just until combined.
- 6. Stir in the rolled oats. If using chocolate chips, chopped nuts, or raisins, fold them in now.
- 7. Cover the dough and refrigerate for at least 30 minutes.
- 8. Preheat the oven to 375°F and line baking sheets with parchment paper.
- 9. Scoop the dough into rounded 2-tablespoon portions and place them about 2 inches apart on the baking sheets.
- 10. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- 11. Let the cookies cool on the baking sheet so they finish setting without overbaking.
View this recipe on the original EFK website ↗