Crispy Chewy Oatmeal Cookies
These crispy chewy oatmeal cookies are my absolute ideal cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
Servings 24 cookies
Calories 172kcal
Ingredients
- 1 cup butter (2 sticks)
- 1 cup white sugar
- 1/2 cup dark brown sugar (packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 cup quick cooking oats
Instructions
- Preheat oven to 350°F
- Line 3 large baking sheets with parchment paper; set aside (or use 1 baking sheet, and switch them out and bake cookies in batches)
- In the bowl of your electric mixer, cream 1 cup butter1 cup white sugar and 1/2 cup dark brown sugartogether until light and fluffy.
- Add 1 large egg and 2 teaspoons vanilla extract and beat until well blended.
- In a medium bowl, combine 1 2/3 cup all-purpose flour, 3/4 teaspoons baking soda, 1/2 teaspoon salt, 1/8 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon ground nutmeg.
- Mix into butter mixture.
- Remove bowl from mixer, and fold in the 1 1/2 cup quick cooking oats.
- Using a cookie scoop (for uniform sized cookies), scoop onto a prepared baking sheet - at least 2 inches apart.
- Flatten each cookie with a glass or cup dipped in sugar. Cookies should be about a quarter inch thick (ish).
- Bake for 10- 12 minutes. Edges should be JUST slightly browned.
- Refrigerate dough between baking times (if you don't have enough cookie sheets to bake them all at once)
- Let cool 5 minutes before removing to a wire rack to cool completely.
- Devour.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 155mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 248IU | Calcium: 13mg | Iron: 1mg
