Hamdi Saidani This Alton Brown Oatmeal Cookies Recipe is a chewy and lightly crisp cookie, which uses toasted oats and a mix of brown and white sugar. It’s a classic, foolproof recipe, ready in about 35 minutes.
Alton Brown Oatmeal Cookies Recipe Ingredients
- 16 ounces old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
- 6 ounces dark brown sugar
- 3 1/2 ounces granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces raisins, optional
How To Make Alton Brown Oatmeal Cookies
- Toast the oats: Preheat oven to 375ºF. Spread oats in a single layer on a baking sheet. Toast for about 20 minutes until lightly golden. Let cool 2–3 minutes.
- Grind half the oats: In a food processor, grind half the toasted oats into a coarse flour, about 3 minutes. Add baking powder, cinnamon, and salt, and pulse 2–3 times to combine. Set aside.
- Cream the butter and sugars: In a stand mixer with paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl once during mixing.
- Add wet ingredients: Reduce mixer speed to low. Add egg and vanilla extract and mix until just combined.
- Mix in dry ingredients: Gradually add the ground oat mixture and mix until just combined. Scrape the bowl again. Stir in remaining whole oats and raisins if using.
- Scoop and bake: Use a 1 1/2-ounce disher to scoop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 12–14 minutes, rotating pans halfway through, until edges are golden.
- Cool the cookies: Let cookies cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
-
Why toast the oats?
Toasting brings out a nutty, deep flavor that enhances the cookie’s taste and texture. -
Can I skip grinding the oats?
Grinding half the oats gives the cookies structure. Skipping it may result in overly crumbly cookies. -
What if I don’t have a disher?
Use about 3 tablespoons of dough per cookie and shape by hand for similar results. -
Can I add chocolate chips instead of raisins?
Absolutely—swap in 4 ounces of chocolate chips or chopped nuts.
What To Serve With Oatmeal Cookies
These cookies are great on their own or with simple pairings:
- A glass of cold milk
- Hot coffee or tea
- A scoop of vanilla ice cream
- Sliced apples or pears
- Peanut butter spread
How To Store Oatmeal Cookies
Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Oatmeal Cookies Nutrition Facts
- Calories: 160
- Fat: 8g
- Carbohydrates: 21g
- Protein: 2g
- Sugar: 10g
- Sodium: 50mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use quick oats instead of old-fashioned oats?
Not recommended—quick oats won’t give the same chewy texture as old-fashioned rolled oats.
Why are my cookies spreading too much?
The dough may be too warm. Chill it for 20–30 minutes before baking if needed.
Can I double this recipe?
Yes, but bake in batches and avoid crowding the baking sheet.
How do I make them softer or crispier?
For softer cookies, bake closer to 12 minutes. For crispier edges, bake 14 minutes or slightly longer.
Try More Recipes:
Alton Brown Oatmeal Cookies Recipe
Description
These oatmeal cookies are chewy, flavorful, and perfectly balanced with toasted oats and cinnamon—an ideal treat for cookie lovers.
Ingredients
Instructions
- Toast oats at 375ºF for 20 minutes. Cool 2–3 minutes.
- Grind half the oats with baking powder, cinnamon, and salt.
- Cream butter and sugars for 3 minutes.
- Mix in egg and vanilla. Add dry oat mixture.
- Stir in remaining oats and raisins (if using).
- Scoop onto parchment-lined sheets and bake 12–14 minutes.
- Cool 2 minutes on pans, then transfer to a wire rack.
