Description

These monster-sized oatmeal cookies are thick, soft, and incredibly chewy, featuring a rich brown sugar base and a heavy dose of vanilla. Perfect for loading up with your favorite mix-ins, they offer a delightful balance of hearty oats and gooey centers with a hint of cinnamon.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup light or dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chocolate chips, M&Ms, or other mix-ins
Flaky sea salt (optional)

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Instructions

Preheat your oven to 350°F and line large sheet pans with parchment paper.
In a stand mixer, cream the softened butter, brown sugar, and granulated sugar on high for 3 minutes until light and fluffy.
Lower the mixer speed and add the eggs one at a time, then pour in the vanilla extract and mix until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and oats; add to the wet ingredients and mix on low until just combined.
Fold in your chosen mix-ins by hand using a large spatula until evenly distributed.
Use a large cookie scoop to portion out 3-tablespoon dough balls and place them on the prepared pans at least 3 inches apart.
Bake for 10 to 12 minutes until the edges are golden but the centers remain soft; let rest on the hot pan for 5 minutes before transferring to a wire rack.

Notes

For the best results, ensure your butter is softened to room temperature but still holds its shape to achieve the perfect creamed texture. If you want a thicker cookie with a deeper flavor profile, let the scooped dough balls chill in the refrigerator for 30 to 60 minutes before baking. Always use old-fashioned rolled oats rather than quick oats to maintain the signature hearty chew that makes these cookies legendary.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American