Stuff You’ll Need
- 1 cup (140 g) all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 3 tablespoons (1.5 oz) unsalted butter, softened
- 1/4 teaspoon ground cinnamon
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 1/4 cup neutral oil (vegetable or canola)
- 1 large egg, lightly beaten
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups (255 g) old-fashioned rolled oats
- 1/2 cup (75 g) chocolate chips
Stuff to Know Before Baking
For the best results, use standard old-fashioned rolled oats—extra-thick oats might make your cookies tough. Make sure to weigh your ingredients for consistency.
If you’re not adding the optional chocolate chips, you’ll end up with around 18 cookies instead of 20.
Prep the Oven and Dry Ingredients
Set your oven rack in the middle and preheat to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, combine 1 cup (140 g) all-purpose flour, 1/2 teaspoon table salt, and 1/2 teaspoon baking soda; set aside.
Brown the Butter
In a medium skillet over medium-high heat, melt 3 tablespoons unsalted butter, occasionally swirling the pan.
Once the foaming stops, keep cooking and stirring until the milk solids turn a dark golden brown and the butter has a nutty aroma, about 1–2 minutes.
Transfer immediately to a large mixing bowl and stir in 1/4 teaspoon ground cinnamon.
Mix the Dough
Whisk together 3/4 cup (150 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, and 1/4 cup neutral oil with the browned butter until smooth.
Add 1 large lightly beaten egg, 1 large egg yolk, and 1 teaspoon pure vanilla extract; whisk until fully incorporated.
Gradually mix in the flour mixture until combined. Then, fold in 3 cups (255 g) old-fashioned rolled oats and 1/2 cup (75 g) chocolate chips until distributed evenly. The dough will be stiff.
Portion the Cookies
Divide the dough into 20 portions (around 3 tablespoons each). Space 10 portions evenly on each prepared baking sheet, about 2 inches apart. Using damp hands, flatten each portion into a 2 1/2-inch disk.
Bake and Cool
Bake each sheet separately until the edges are set and lightly browned, but the centers remain soft, around 8–10 minutes, rotating the sheet halfway through.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Oatmeal Cookies
Ingredients
- 1 cup 140 g all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 3 tablespoons 1.5 oz unsalted butter, softened
- 1/4 teaspoon ground cinnamon
- 3/4 cup 150 g packed light brown sugar
- 1/4 cup 50 g granulated white sugar
- 1/4 cup neutral oil vegetable or canola
- 1 large egg lightly beaten
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups 255 g old-fashioned rolled oats
- 1/2 cup 75 g chocolate chips
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Whisk 1 cup flour, ¾ tsp kosher salt, and ½ tsp baking soda in a medium bowl.
- Brown 4 Tbsp unsalted butter in a skillet over medium-high heat until dark golden and nutty, about 1–2 mins. Transfer to a large bowl and stir in ¼ tsp ground cinnamon.
- Whisk ¾ cup brown sugar, ½ cup granulated sugar, and ½ cup neutral oil into the browned butter until smooth. Add 1 lightly beaten egg, 1 egg yolk, and 1 tsp vanilla extract; whisk until fully blended.
- Stir in the flour mixture until just combined, then fold in 3 cups oats and ½ cup raisins.
- Divide dough into 20 portions (about 3 Tbsp each), placing 10 on each baking sheet. Flatten each mound into a 2½-inch disk.
- Bake one sheet at a time until edges are set and lightly browned but centers remain soft, 8–10 mins, rotating halfway.
- Cool cookies on the sheet for 5 mins, then transfer to a wire rack to cool completely.