Best Brown Sugar Oatmeal Cookies Recipes

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
• Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.

BROWN SUGAR OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
• On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
• Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

MAPLE BROWN SUGAR OATMEAL COOKIES

Steps:

• In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
• In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
• Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.

MAPLE & BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Microwave each Smart Ones™ Maple & Brown Sugar Oatmeal according to package instructions. Allow oatmeal to cool. In a clean mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and old fashioned rolled oats. Set these ingredients aside. In a large clean mixing bowl, using a whisk or hand blender, cream butter, sugar, and brown sugar together. Add egg and whisk until ingredients are well incorporated. Add both Smart Ones™ Maple & Brown Sugar Oatmeal cups to the wet ingredients and mix until well incorporated. Add the dry ingredients to the wet mixture. Whisk until all ingredients are well incorporated. Using a teaspoon, drop cookies onto nonstick baking sheet leaving 1/2-inch between each cookie dough drop. Bake cookies at 350°F for 15 minutes or until cookies are completely baked. Serve warm and enjoy!

BROWN SUGAR OATMEAL COOKIES

Steps:

• 1) Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended. 2) On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats. 3) On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness. 4) Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.