Ingredients
Equipment
Method
Making the Easy Oatmeal Cookies
- Place the softened butter, brown sugar, and granulated sugar into a mixing bowl. Beat on medium speed for 2-3 minutes until pale and fluffy.
- Crack in the egg and add the vanilla extract. Mix on low just until incorporated, scraping down the sides of the bowl.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt.
- Pour the dry mixture into the wet ingredients. Mix on the lowest possible speed until just a few streaks of flour remain.
- Gently fold in the quick oats using a silicone spatula until evenly dispersed.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1.5-tablespoon mounds of dough and space them 2 inches (5cm) apart.
- Bake for 10-12 minutes until the edges are visibly golden-brown and caramelized, but the centers still look soft and slightly underbaked.
- Let cool on the hot pan for 5 minutes before transferring to a wire rack. Serve on a matte white plate with scattered dry quick oats as a garnish.
Notes
If the dough seems too soft or your kitchen is warm, chill the scooped dough for 30 minutes before baking to prevent over-spreading.
Store cooled cookies in an airtight container at room temperature with a slice of bread to keep them soft for up to 5 days.
Store cooled cookies in an airtight container at room temperature with a slice of bread to keep them soft for up to 5 days.