Oatmeal cookies are an old-fashioned baked delight. If they’re loaded with chocolate chips, sweet raisins, or the nuts you love (or any combination of the above! ), It’s hard to get wrong with a cozy oatmeal cookie.
They’re a delightful snack to enjoy with an ice-cold glass of milk. There’s even a health-conscious aspect since Oats are a healthy food, don’t you think?
And what’s better than a usual oatmeal cookie? A fresh and homemade one out of the oven.
They smell fantastic because of the toasted oatmeal and a touch of cinnamon. They’re also at their best and most tender when fresh out of the oven.
The positive is that creating oatmeal cookies that you can enjoy and share with your friends and family is simple. You will likely already have the majority, if not all, of the ingredients in your kitchen.
Components of Oatmeal Cookies
The most common ingredients for oatmeal cookies made from scratch are common baking items:
- All-purpose flour, old-fashioned or rolling oats
- Baking soda as a leavening agent.
- Vanilla with cinnamon, vanilla, and salt to enhance flavor
- Butter and eggs for moisturization and richness
- Sugar, too.
If there isn’t any brown sugar in your pantry or you just desire a lighter oatmeal biscuit, it’s possible to make the same soft and sweet cookies with brown sugar. It’s a must!
White Vs. Brown Sugar In Baked Goods
This recipe for cookies, which lacks brown sugar, creates delicious oaty cookies that are chewy and soft.
In reality, white sugar makes cookies with a bit more fluffiness and rise to these cookies. They’re not as dense or dark in flavor and color as those made with brown sugar.
The distinction between the two kinds of sugar isn’t in the sweetness but in the amount of Molasses.
Brown sugar is colored and has a slightly caramelized taste from molasses. White sugar is not molasses-based and has a milder flavor. White sugar brings the perfect sweetness to your cookie, letting the other ingredient shine.
Mix-Ins For Oatmeal Cookies
This is why it’s an excellent recipe to play with different flavors. Mix and match the tastes and mix-ins. I like an oatmeal cookie with dark chocolate chips and raisins.
Other popular mixes include whole walnuts, toasting pecans ( like these) as well as plump dried cranberries white chocolate chunks, and even pretzels! The possibilities are endless, So feel at liberty to try your favorite flavor.
You should aim for 1 cup of mix-ins to ensure your cookies stay well.
Making Oatmeal Cookies Dough
For making the cookie dough, this is an easy recipe.
The first step is to combine all your dry ingredients in a big mixing bowl. Separately make sure you cream white sugar and butter.
You’re looking for a mix that is light, fluffy as well as pale yellow hue. Mix two eggs with vanilla extract in the mixture of butter and sugar. Mix everything well to ensure that the eggs are completely integrated.
To make the dough, just mix the dry and wet ingredients in a single bowl, and mix to ensure there aren’t pockets of flour that aren’t dry or oats.
Then, fold in your mix-ins. The result is A simple classic oatmeal cookie dough with no brown sugar.
The cookie dough should be arranged in small balls of 1″ on your cookie sheet or two. You should leave them between one and two inches of room on the cookie sheet.
At this stage, I like to cool the raw biscuits in the freezer for approximately 10-15 minutes. After baking, they will firm up and remain more round and chewy instead of flat and crisp. This is entirely the decision of the baker.
You can move straight from the mixing bowl to the oven if you prefer a crisper cookie. Make sure the cookie is brown in the middle, about 8 to 10 minutes.
After baking, allow them to cool for a few seconds on the baking sheets before transferring the cookies to the cooling rack.
Storing Homemade Cookies
To keep the cookies in storage, put the cookies in an airtight container (similar to those available from Amazon is ideal to use for this) in the refrigerator for several days. You can also keep the cookies in an airtight container for up three months (if they last for that long! ).
Then, you can store the cookie dough in a freezer until 3 months. If you ever want a new cookie, allow the dough to be defrosted in the refrigerator for a few hours and on counters for a couple of days until soft enough for dough balls. Lay them out on a baking sheet and bake according to the recipe.
Here’s the recipe: An easy, enjoyable, and delicious recipe to make oatmeal cookies that do not contain brown sugar.
They’re just as delicious and delicious, but with a lighter hue and a subtle flavor that lets the mix-ins, you love shine. What can you do to spice up the cookies you make yourself?
How To Make Oatmeal Cookies With Brown Sugar
Step 1: Gather The Ingredients. Preheat The Oven To 350°F.
Step 2: Mix the flour, oats baking soda, salt, and cinnamon into a large mixing bowl.
Step 3: In a separate bowl, beat butter, sugar, and shortening until they are soft and airy. Add the vanilla and eggs one at the moment mixing thoroughly between each addition.
Step 4: Add the dry ingredients to the butter-creamed mixture until the dough begins to form.
Step 5: Fold the mix-ins in the dough.
Step 6: Use the cookie scooper or your hands to drop round dough balls onto an unbaked cookie sheet.
Step 7: Bake for 8-10 minutes or until golden brown. Let the cookies rest for 2 minutes on the baking sheet, and then transfer them to a rack on the wire to cool.
Oatmeal Cookies Without Brown Sugar
yield: 25 COOKIES Preparation time: 15 minutes Cooking time: 10 Minutes Total time: 25 Minutes
These yummy oatmeal cookies with no brown sugar are light and sweet, just like they ought to be!
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned oatmeal
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon of cinnamon
- 1 cup white sugar
- 1 stick of unsalted butter at room temperature
- 1/2 cup shortening, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- One cup of mix-ins you like: chocolate chips, raisins, walnuts, coconut, etc.
Preheat the oven to 350degF.
Mix the flour, oats baking soda, salt, cinnamon, and baking soda in a large mixing bowl.
In another bowl, mix sugar and butter, and shortening until it is light and fluffy. Add eggs and vanilla at the moment and mix well between additions.
Mix the dry and wet ingredients slowly into the creamed butter mixture until the dough begins to form.
Mix the mix-ins in the dough.
Make use of a cookie scooper or the palms of your hands for dropping the rounded dough balls onto the cookie sheet.
For 8 to 10 minutes, bake until the cookies are golden. Allow 2 minutes to cool on the baking sheet, and then transfer the cookie sheet to an air-tight rack to cool.
YOU CAN: 25, SERVING SIZE: 1 cookie
The Serving Size: CALORIES: 214TOTAL FAT: 10gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 27mgSODIUM: 110mgCARBOHYDRATES: 28gFIBER: 2gSUGAR: 14gPROTEIN: 3g(c)
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!