Thick and Chewy Brown Sugar Oatmeal Cookies
These brown sugar oatmeal cookies are thick, chewy, and so super easy to make in one bowl. The outside is crispy from the baked oats but the inside stays chewy and caramelized. It's the perfect blend of textures, especially if you love a good oatmeal cookie!
Ingredients
- 1/2 cup unsalted butter, melted, 113.5 g
- 1 cup brown sugar, 210 g
- 2 eggs, large
- 2 tsp vanilla extract
- 1 1/2 cup old fashioned oats
- 1 cup all-purpose flour, 120 g
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Instructions
- Melt the 1/2 cup butter in 30 second increments in the microwave or on the stovetop. Add the butter to a medium size mixing bowl along with the 1 cup brown sugar, 2 eggs, and 2 tsp vanilla extract. Whisk until a paste forms. Add the 1 1/2 cup oats and mix again.
- Add 1 cup flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix the batter with a spatula just until it comes together. It will be thick but should be uniform.
- Preheat the oven now to 350°F. Scoop out the dough using a 1 1/5 tbsp cookie scoop, ice cream scoop, or tablespoon and place on a cookie sheet, you’ll need to use two cookie sheets or reuse one. Press the cookies down lightly and freeze for 20 minutes.
- Bake for 16-17 minutes. Until crispy on the edges.
Notes
Storage and freezing tips
To store:
Put the cookies in a zip top bag and squeeze out as much air as possible, or store them in an airtight container for 3-5 days.
To Freeze:
These cookies freeze really well! I put them in a zip top freezer safe bag and store them in the freezer for up to 3 months.
Serving: 1cookie, Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 96mg, Potassium: 52mg, Fiber: 1g, Sugar: 11g, Vitamin A: 166IU, Vitamin C: 0.002mg, Calcium: 18mg, Iron: 1mg
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