Oatmeal Cookie Recipe

Method6 steps

1. 1

   Step 1: Preheat an oven to 350° F. Line a baking tray with parchment paper or a silicon mat.

2. 2

   Step 2: Beat the room-temperature butter (2/3 cup) with the brown and granulated sugars (1/2 cup) until creamy and fluffy. Mix in the egg (1), vanilla (1 tbsp) and optional apple cider vinegar (1 tsp). Use white wine vinegar instead if preferred, or omit the vinegar.

   Uses 2/3 cup unsalted butter, at room temperature · 3/4 cup brown sugar · 1/2 cup granulated sugar · 1 egg · 1 tbsp vanilla extract · 1 tsp apple cider vinegar (optional)

3. 3

   Step 3: In a separate bowl, combine the flour (1 cup), oats, salt (1/2 tsp), cinnamon (1 tbsp), baking powder (1 tsp), and baking soda (1/2 tsp). Add the dry ingredients to the wet ingredients and mix everything together to form a dough.

   Uses Creamed butter, sugars and egg mixture · 1 cup all-purpose flour · 2 cups old-fashioned oats · 1/2 tsp salt · 1 tbsp ground cinnamon · 1 tsp baking powder · 1/2 tsp baking soda

4. 4

   Step 4: Stir the chopped pecans (1/2 cup) through the dough. Rest the dough in the bowl for 10 minutes so the oats absorb moisture and it becomes easier to handle.

   Rest oatmeal dough — 10 min · 10 minUses Oatmeal-cookie dough · 1/2 cup chopped pecans

5. 5

   Step 5: Shape about 2 heaping tbsp dough into each ball and space about eight balls on a parchment-lined tray, with room to spread. Bake at 350°F (175°C) for about 12 minutes, until set and baked through. Repeat with the remaining dough in further batches as needed; the author guide is about 22 cookies in total, with actual count depending on scoop size.

   Bake cookies · 12 minUses Rested pecan-oatmeal dough

6. 6

   Step 6: Let each batch cool on its tray for 5 minutes before transferring to a rack to cool completely.

   Cool on tray · 5 minUses Baked oatmeal cookies, each batch