Sugar cookies are the absolute classic treat. It makes such a wonderful base for different spices and frosting that you can never lack on creativity. Likewise, an oatmeal cookie is a nostalgic, wholesome yummy that I don’t think will ever go out of style. Together, they are a powerful duo and one that I am proud to call my Brown Sugar Oatmeal Cookies. These cookies are the perfect balance of sweet, chewy and yum. The spices bring warmth to the cookie while the brown sugar keeps the cookie from turning into a rock and adds an element of tasty surprise that you wouldn’t find in a traditional sugar cookie. Pair these cookies with milk or maybe banana pudding and you will never look back.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 1/2 sticks (6 oz) unsalted butter, softened
- 1 1/4 cups light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup rolled oats
- In a bowl whisk the flour, baking soda, salt, cinnamon and ginger together; set aside.
- Place the butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3-5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract and beat on medium speed for one minute.
- Gradually add the dry ingredients to the butter and sugar mixture. Beat on low speed until the dough begins to come together, then add the rolled oats and beat for 30 seconds (just until combined). Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Use a cookie scoop (or tablespoon) to dollop tablespoon-size balls of dough 3 inches apart onto the prepared baking sheet. Bake the cookies for 10-12 minutes or until lightly browned around the edges. Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat the baking process for the remaining dough.
Recipe adapted from Joy the Baker