Description
These chewy oatmeal cookies bring a delightful mix of flavors and textures, featuring a crispy edge and soft center for a perfect treat.
Ingredients
Scale
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup white sugar (100 grams)
- 1/2 cup brown sugar (105 grams), packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 tbsp honey (or molasses)
- 1 1/4 cup all-purpose flour (156 grams)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup quick oats (90 grams)
- 1/2 cup old-fashioned oats (45 grams)
Instructions
- Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone mats.
- Beat together the softened butter and both sugars until light and fluffy.
- Add in the egg, vanilla extract, and honey (or molasses), mixing until combined.
- Whisk together flour, cinnamon, baking soda, and salt in a separate bowl.
- Gradually add the flour mixture to the butter mixture, mixing on low speed.
- Fold in quick oats and old-fashioned oats until well mixed.
- Form dough into balls about 1 to 1.5 tablespoons each, placing them 2 inches apart on prepared sheets.
- Bake for about 10-13 minutes until the tops look just set.
- Allow cooling on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
For a vegan version, substitute the butter with coconut oil and replace the egg with a flax egg.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg