Thick and Chewy Oatmeal Cookies
A great way to start your week, these thick and chewy oatmeal cookies are great as-is or you can customize them with your choice of add-ins.
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Ingredients
- 3/4cup (1 1/2 sticks) salted butter, softened
- 1/2cup Golden Barrel organic cane sugar
- 1cup Golden Barrel (light or dark) brown sugarpacked
- 2 large eggs
- 1tsp vanilla extract
- 1 1/2cups all-purpose flour
- 1/2tsp baking soda
- 1/4tsp baking powder
- 1/2tsp salt
- 3cups old-fashioned rolled oats
Instructions
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugars untillight and fluffy. Add in eggs, one at a time and vanilla and beat until well combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt.With mixer on low speed, gradually add dry ingredients to butter mixture until just combined.Add in oats (either by hand or with mixer on low) until just combined.
- Cover mixing bowl with plastic wrap and chill in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a cookie scoop(or roll with hands), scoop out 2 Tbsp of dough on cookie sheet. Press dough down slightly with the back of the scoop or your hands. Be sure to spread the cookie balls out about 2 1/2″ on sheet(you’ll have about 8 or 9 on each sheet).
- Bake one sheet at a time on middle rack of oven. Bake for 10-15 minutes or until golden brown and seton edges but still a little moist-looking in middle (they’ll continue to bake on pan as they cool).Remove from oven and let set on baking sheet for 2-3 minutes then place on wire rack to coolcompletely. Store in airtight container.
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