Not Your Grandma's Oatmeal Cookies (with a Fall Twist)
Not Your Grandma's Oatmeal Cookies (with a Fall Twist)
Ingredients
For the Cookies
- 1 cup unsalted butter, browned and cooled (2 sticks)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice, (optional, for fall twist)
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom. Immediately pour the browned butter into a heatproof bowl and allow it to cool completely to room temperature, or until it solidifies slightly.
⏱️ 15 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled browned butter, light brown sugar, and granulated sugar. Cream together on medium speed for 3 to 4 minutes, until the mixture is light and fluffy.
⏱️ 5 min
- 3
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract. Continue to beat the mixture for another 2 to 3 minutes until fully incorporated and smooth.
⏱️ 5 min
- 4
In a separate large bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, salt, and pumpkin pie spice (if using).
⏱️ 5 min
- 5
Transfer the wet ingredients from the stand mixer bowl to the large bowl with the dry ingredients. Mix by hand with a spatula or wooden spoon until just combined. Do not overmix. The dough may appear loose, but do not add more flour; the oats will absorb liquid during chilling.
⏱️ 5 min
- 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 24 hours. This crucial step allows the flavors to meld and the oats to fully hydrate, resulting in a chewier cookie.
- 7
After the initial 24-hour chill, scoop large portions of the dough onto a baking sheet lined with parchment paper. Cover the scooped dough on the baking sheet with plastic wrap and refrigerate for an additional 24 hours. This double chill ensures optimal texture and prevents excessive spreading during baking.
⏱️ 10 min
- 8
When ready to bake, preheat your oven to 350°F. Arrange the chilled cookie dough balls on a baking sheet, leaving ample space between them. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 9
Immediately after removing from the oven, if any cookies have spread and touched, use a round cookie cutter slightly larger than the cookie to gently reshape them by swirling the cutter around the warm cookie edges. This creates perfectly round cookies.
⏱️ 2 min
- 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cold glass of milk!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Not Your Grandma's Oatmeal Cookies (with a Fall Twist)
Ingredients
For the Cookies
- 1 cup unsalted butter, browned and cooled (2 sticks)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice, (optional, for fall twist)
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom. Immediately pour the browned butter into a heatproof bowl and allow it to cool completely to room temperature, or until it solidifies slightly.
⏱️ 15 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled browned butter, light brown sugar, and granulated sugar. Cream together on medium speed for 3 to 4 minutes, until the mixture is light and fluffy.
⏱️ 5 min - 3
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract. Continue to beat the mixture for another 2 to 3 minutes until fully incorporated and smooth.
⏱️ 5 min - 4
In a separate large bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, salt, and pumpkin pie spice (if using).
⏱️ 5 min - 5
Transfer the wet ingredients from the stand mixer bowl to the large bowl with the dry ingredients. Mix by hand with a spatula or wooden spoon until just combined. Do not overmix. The dough may appear loose, but do not add more flour; the oats will absorb liquid during chilling.
⏱️ 5 min - 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 24 hours. This crucial step allows the flavors to meld and the oats to fully hydrate, resulting in a chewier cookie.
- 7
After the initial 24-hour chill, scoop large portions of the dough onto a baking sheet lined with parchment paper. Cover the scooped dough on the baking sheet with plastic wrap and refrigerate for an additional 24 hours. This double chill ensures optimal texture and prevents excessive spreading during baking.
⏱️ 10 min - 8
When ready to bake, preheat your oven to 350°F. Arrange the chilled cookie dough balls on a baking sheet, leaving ample space between them. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 9
Immediately after removing from the oven, if any cookies have spread and touched, use a round cookie cutter slightly larger than the cookie to gently reshape them by swirling the cutter around the warm cookie edges. This creates perfectly round cookies.
⏱️ 2 min - 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cold glass of milk!
⏱️ 10 min