Every time I make cookies, they turn out differently. Fortunately, as long as there is sufficient butter and sugar, the cookies are still delicious.
For the Food Blogger Cookie Swap, I didn't add enough dry ingredients, and the oatmeal cookies I made completely spread out in the oven. If your cookies turn out this sad, bunch them together, deem them "oatmeal cookie balls," and call it a day.
In order to make the cookies photogenic, I more carefully measured the dry ingredients. By paying attention to ingredient temperatures and measurements, you can make soft, pretty, and chewy oatmeal cookies.
- 1 cup of oats
- 1 cup of flour
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ teaspoon of cinnamon
- 1 stick (8 tablespoons) of butter, softened
- ¾ cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 room temperature egg
- When you're ready to bake, preheat the oven to 350 degrees. You can refrigerate the dough for a few days or bake immediately.
- Cream together the butter and sugar in a large bowl. Beat in the egg, and add in the vanilla.
- Add the oats, flour, baking soda, salt, and cinnamon to a large bowl. Stir well to combine.
- Add the dry ingredients into the creamed mixture. Mix on low to combine.
- You can bake cookies on baking sheets, in a 8x8 pan, or in a muffin tin.
- Cookies take 9-11 minutes on baking sheets or in a muffin tin. A cookie bar takes 22-25 minutes baked in a pan.
Ingredient Discussion - Temperatures
Ingredient discussion is the same as the discussion for oatmeal chocolate chip cookies. However, this recipe uses softened butter instead of melted butter.
To soften butter, take it out of the fridge, and leave it at room temperature for at least an hour. Butter can be left at room temperature for a day or two. Attempts to speed up the process do not work well.
- Microwaving butter results in both partially melted butter and cold, hard butter.
- Leaving butter in a hot area, such as by a heater, melts the butter.
- Cutting butter into smaller pieces or grating the butter does not speed up the process significantly.
To cream together butter and sugar, it's easiest to use a mixer. If you do not have one, or if your mixer is missing an attachment, you can try using a fork or a blender.
Ideally, the egg should also be at room temperature, so you should take it out when you take out the butter. However, as long as the egg is not straight out of the fridge, it will be okay.
Unlike with butter, if you forgot to take the egg out of the fridge, you can quickly warm up an egg by putting it in a bowl of warm water for a few minutes.
Step by Step Photos
When you're ready to bake, preheat the oven to 350 degrees. You can refrigerate the dough for a few days or bake immediately. Creaming butter makes it much easier to bake cookies immediately because the dough is less sticky
Add 1 stick of softened butter and 3/4 cup of sugar to a large bowl. Softened butter is soft to the touch, but not greasy at all. I used half brown sugar, half white sugar.
Cream together the butter and sugar in a large bowl until soft and fluffy. If this step is difficult, your butter is not soft enough. If you still want to cream together butter and sugar, leave the bowl alone at room temperature for at least an hour.
If you're impatient, you can microwave the bowl to melt the butter. Cookies made with melted butter taste about the same, but the cookie dough will be stickier and hard to work with.
Is your egg around room temperature? If the egg is too cold, the mixture will separate, and you will need to gently warm up the bowl to emulsify the egg. Beat in an egg, and add in 2 teaspoons of vanilla.
In a separate large bowl, stir together all of the dry ingredients: oats, flour, baking soda, salt, and cinnamon. Be especially careful about measuring the flour or else you may get cookie rocks.
Mix in all of the dry ingredients. You can either stir them in with a spoon, or use the mixer on low speed. Do not turn the mixer any higher or flour will fly everywhere.
Here's the mixed together oatmeal cookie dough. Since we creamed together the butter and sugar, the mixture is not very sticky, and it's easy to make cookies immediately.
Line a baking sheet. You can use aluminum foil, parchment paper, or a silicone baking sheet. Divide the oatmeal cookie dough into about 12 evenly sized cookie balls. For some reason, I ended up with 14 this time.
Bake for 9-11 minutes, more if the dough is cold I normally use aluminum foil, which reflects heat and results in browner cookies. This time, I used a silicone baking sheet, so my cookies were less brown.
Here's a close up of the oatmeal cookie texture. Oatmeal cookies taste chewy because of the oats and fluffy and cakey because of the creamed butter.