The Best Soft and Chewy Oatmeal Cookies Recipe
Who stole the cookie from the cookie jar? I said who stole the cookie from the cookie jar? Who me? Yes you, couldn’t be, then who? I just loved that nursery rhythm from my childhood. And it made me think of the wonderful Oatmeal Cookie Recipe that I have.
When I was younger I would visit my dear Aunt Bertha and she lived in an old Victorian House that reminded me of the movie Psycho where I was always scared to venture into different rooms thinking something was going to jump out at me. But my imagination just ran wild and I’m sure it was all in my head.
But what I did treasure is that my Aunt Bertha was an avid baker as well. Plus I remember the big cookie jar she had on her counter with an assortment of homemade delicious cookies. Oh, I couldn’t wait when she asked me if I wanted a cookie. Before she could get the words out I was already saying YES!!!!.
Being inspired by this memory I decided to make Oatmeal cookies with the wonderful texture of the oatmeal that goes great with the creamy texture of ice cream.
So enjoy this Oatmeal Cookie Recipe
Alicia- Stay Sweet
Oatmeal Cookie Recipe
The best soft and chewy Oatmeal cookie recipe that is buttery with toasty undertones.
- 1/2 stick unsalted butter, softened
- 1/3 cup firmly packed light brown sugar
- 1 extra large egg yolk at room temperature
- 1 tbsp pure-vanilla extract
- 1/3 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 tsp baking powder
Pre-heat oven to 350F
Beat the butter in a large mixing bowl until fluffy for 1 minute. Add the brown sugar and beast together well.
Use a fork to lightly beat together the egg yolk and vanilla, then add to the butter mixture and mix.
In a large mixing bowl, stir together the flour, oats, baking powder and salt. Add this to the butter mixture in 2 stages, mixing thoroughly after each addition. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
Use a 1-inch raunchy ice cream scoop to drop small balls of the cookie dough onto the lined baking sheets, leaving about 1 inch of space between them.
Bake the cookie for 6 minutes. Then switch cookie to top rack for an additional 6 minutes until the cookie is lightly golden.
Remove the cookies from oven and let cool