Mohamed Shili This delicious oatmeal cookie recipe by Joanna Gaines is the perfect blend of sweet, chewy, and comforting flavors. Quick and easy to whip up with pantry staples, these cookies are perfect for any occasion. With a hint of cinnamon and a satisfying texture, they’re sure to become a family favorite in no time!
Recipe Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
- nonstick cooking spray with flour
- 2 tablespoons water
- 2 tablespoons white sugar, or as needed
How To Make Oatmeal Cookies Recipe?
- Mix dry ingredients : In a medium bowl, whisk together 240 g / 2 cups flour, 3.5 g / 1 ½ teaspoons cinnamon, 6 g / 1 teaspoon baking soda, and 6 g / 1 teaspoon salt until well combined.
- Cream butter and sugars : In a large bowl, beat 227 g / 1 cup softened butter, 200 g / 1 cup sugar, and 220 g / 1 cup brown sugar with an electric mixer until creamy (2–3 minutes).
- Add eggs and vanilla : Beat in 2 eggs, one at a time, then mix in 5 ml / 1 teaspoon vanilla extract.
- Combine wet and dry ingredients : Gradually mix the dry ingredients into the wet mixture. Stir in 255 g / 3 cups quick oats until evenly incorporated.
- Chill the dough : Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
- Preheat the oven and prep cookie sheets : Preheat the oven to 190°C / 375°F. Spray two cookie sheets with nonstick cooking spray with flour.
- Shape and flatten cookies : Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the cookie sheets. Place 30 ml / 2 tablespoons water in one small bowl and 25 g / 2 tablespoons sugar in another. Dip a fork in water, then sugar, and flatten each dough ball, rewetting and resugaring as necessary.
- Bake the cookies : Bake for 8–10 minutes or until the edges are light golden brown and the centers are almost set. Switch racks halfway through for even baking.
- Step 9: Cool the cookies : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips:
- Chill the Dough: Refrigerate the dough for at least an hour before baking. This helps the cookies hold their shape and gives them a chewy texture.
- Measure Ingredients Precisely: Use proper measuring tools for wet and dry ingredients to ensure the perfect balance of flavors and texture. Too much flour or sugar can change the outcome.
- Flatten Cookies Evenly: Use a fork dipped in sugar and water to flatten each cookie evenly. This creates the ideal thickness and gives a slightly crisp surface.
- Watch the Baking Time: Bake until the edges are light golden brown but the centers are still soft. Overbaking will make the cookies hard instead of chewy.
- Switch Racks Halfway: Rotate the baking sheets between oven racks halfway through baking for even cooking and the best results.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the oatmeal cookies cool completely to room temperature. Store them in an airtight container and refrigerate for up to 1 week to keep them fresh.
- Freeze: Let the cookies cool fully, then place them in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 200
- Total Fat: 9.6g
- Saturated Fat: 5.6g
- Cholesterol: 39mg
- Sodium: 238mg
- Potassium: 62.2mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1.5g
- Sugars: 9.3g
- Protein: 3.3g
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Joanna Gaines Oatmeal Cookies
Description
This delicious oatmeal cookie recipe by Joanna Gaines is the perfect blend of sweet, chewy, and comforting flavors. Quick and easy to whip up with pantry staples, these cookies are perfect for any occasion. With a hint of cinnamon and a satisfying texture, they’re sure to become a family favorite in no time!
Ingredients
Instructions
- Mix dry ingredients : In a medium bowl, whisk together 240 g / 2 cups flour, 3.5 g / 1 ½ teaspoons cinnamon, 6 g / 1 teaspoon baking soda, and 6 g / 1 teaspoon salt until well combined.
- Cream butter and sugars : In a large bowl, beat 227 g / 1 cup softened butter, 200 g / 1 cup sugar, and 220 g / 1 cup brown sugar with an electric mixer until creamy (2–3 minutes).
- Add eggs and vanilla : Beat in 2 eggs, one at a time, then mix in 5 ml / 1 teaspoon vanilla extract.
- Combine wet and dry ingredients : Gradually mix the dry ingredients into the wet mixture. Stir in 255 g / 3 cups quick oats until evenly incorporated.
- Chill the dough : Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
- Preheat the oven and prep cookie sheets : Preheat the oven to 190°C / 375°F. Spray two cookie sheets with nonstick cooking spray with flour.
- Shape and flatten cookies : Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the cookie sheets. Place 30 ml / 2 tablespoons water in one small bowl and 25 g / 2 tablespoons sugar in another. Dip a fork in water, then sugar, and flatten each dough ball, rewetting and resugaring as necessary.
- Bake the cookies : Bake for 8–10 minutes or until the edges are light golden brown and the centers are almost set. Switch racks halfway through for even baking.
- Step 9: Cool the cookies : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: Refrigerate the dough for at least an hour before baking. This helps the cookies hold their shape and gives them a chewy texture.
- Measure Ingredients Precisely: Use proper measuring tools for wet and dry ingredients to ensure the perfect balance of flavors and texture. Too much flour or sugar can change the outcome.
- Flatten Cookies Evenly: Use a fork dipped in sugar and water to flatten each cookie evenly. This creates the ideal thickness and gives a slightly crisp surface.
- Watch the Baking Time: Bake until the edges are light golden brown but the centers are still soft. Overbaking will make the cookies hard instead of chewy.
- Switch Racks Halfway: Rotate the baking sheets between oven racks halfway through baking for even cooking and the best results.
Joanna Gaines Oatmeal Cookies
