Homemade oatmeal cookies with buttery flavor and plenty of texture. The edges bake lightly crisp while the centers stay soft and chewy, with brown sugar and cinnamon supporting the oats rather than hiding them; simple, generous, and perfect for snack time.
Preheat the oven to 180°C and line a baking tray with parchment paper. Leave enough room for the cookies later, as this dough spreads while baking.
Mix the oats, flour, baking soda, cinnamon, and salt in a bowl until the dry ingredients are evenly distributed. There is no need to sift them.
Beat the butter with the
Turn what you find into an experience you can actually bring to your kitchen.
Add the egg and vanilla and beat for about 30 seconds, just until smooth. Add the dry ingredients and fold with a spatula until no loose flour remains; stop there. The dough should be thick, moist, and packed with oats, not whipped like cake batter.
Divide the dough into 18 portions and shape them into balls without packing them too tightly. Space them apart on the tray and bake for 11 to 13 minutes, until the edges are lightly golden and set while the centers still look soft and slightly underdone. Let them rest on the tray for 5 minutes before moving them to a rack. And that's it! Once cool, they should hold together with lightly crisp edges and chewy centers. 🧡
