Easy Yummy Oatmeal Cookies
Submitted by toosmart44
Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.
YIELD
96 servingsPREP
15 minCOOK
15 minREADY
30 minThese rolled oat cookies deliver that old-school crunch your grandma’s cookie jar promised.
Beat butter with brown sugar until the mixture lightens and fluffs, then fold in hearty oats for chew and texture.
Roll the dough thin on a floured surface and stamp out shapes—hearts for Valentine’s Day, stars for celebrations, or simple rounds for everyday snacking.
The baking soda dissolved in water creates just enough lift to keep them tender inside while the edges turn golden and snap-worthy at 375°F.
Chef Tips
- Chill the dough for 30 minutes before rolling if it feels too soft—easier to handle and cleaner cuts
- Roll to exactly ¼ inch for even baking; thicker cookies stay soft, thinner ones crisp up fast
- Cool completely on the rack before storing to maintain that signature crunch
Ingredients
Directions
Beat butter for 30 seconds.
Add sugar and beat until light and fluffy.
Mix in the oats.
Dissolve soda in water and set aside.
Mix in the vanilla and salt.
Add the flour, mixing alternately with the water.
Ensure that it is well mixed.
Roll out dough on a floured board to ¼ inch thickness.
Cut with cookie cutters.
Bake at 375℉ (190℃) F on a cookie sheet for 12 to 15 minutes.
Cool on a wire rack.
Comments
