Easy Crispy Oatmeal Cookies
Buttery, crisp, and just the right touch of cinnamon—these oatmeal cookies come together quickly for a nostalgic, homemade treat.
Equipment
Ingredients
- 85 g unsalted butter room temperature
- 110 g cane sugar
- 25 g egg (equivalent to half an egg) room temperature
- 1 tsp vanilla extract
- 95 g all purpose flour
- 1/3 tsp baking soda
- 1/3 tsp cinnamon
- 1/4 tsp salt
- 75 g old fashion oats
Instructions
- Preheat the oven to 350F
- In a large bowl, cream together the butter and sugar until smooth. Add in the egg and vanilla extract, beating until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined. Fold in the old-fashioned oats.
- Divide the dough into 10 even portions (about 39 g each) and roll into balls.
- Line a baking sheet with a silicone baking mat or parchment paper, and space out the dough balls evenly (about 6 cookies per half sheet).
- Bake for 15 minutes, rotating the pan halfway through, until the edges are lightly golden.
- Let cool completely on the tray for crispier cookies. Enjoy!