Easy Oatmeal Cookies

Ingredients

• 2 cups Rolled oats (Preferably old‑fashioned rolled oats)
• 1 cup All‑purpose flour (Can be substituted with whole‑wheat flour for a healthier version)
• 1/2 cup Unsalted butter (Softened to room temperature; can melt briefly in microwave (30 s) if needed)
• 1/2 cup Granulated sugar (Can be reduced to 1/3 cup for less sweetness)
• 1 large Egg (Room temperature)
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 cup Chocolate chips (Optional; can replace with dried cranberries, raisins, or blueberries)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 180°C

2. Soften Butter

   If the butter isn’t at room temperature, microwave it on low power for about 30 seconds, watching closely so it doesn’t melt completely.

   Time: PT1M

3. Combine Wet Ingredients

   In the large mixing bowl, add the softened butter, then crack in the egg. Mix until smooth and homogenous.

   Time: PT3M

4. Mix Dry Ingredients

   In the small bowl, whisk together rolled oats, flour, sugar, baking powder, salt, and cinnamon until evenly distributed.

   Time: PT3M

5. Combine Wet and Dry

   Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Fold in chocolate chips (or chosen dried fruit) at the end.

   Time: PT3M

6. Portion Cookies

   Line the baking sheet with parchment paper. Using a tablespoon or small ice‑cream scoop, drop dough onto the sheet, spacing them about 2 inches apart. Gently flatten each ball with the back of a spoon or your fingertip to form round cookies.

   Time: PT4M

7. First Bake

   Place the sheet in the oven and bake for 10‑12 minutes, until the edges start to turn light golden.

   Time: PT12M

   Temperature: 180°C

8. Flip Cookies

   Using a spatula, carefully turn each cookie over and bake for an additional 5‑8 minutes, until the second side is golden and the cookies are set.

   Time: PT8M

   Temperature: 180°C

9. Cool

   Remove the sheet from the oven. Let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rolled oats: Quick‑cooking oats, Granola (unsweetened)
• Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of Unsalted butter: Margarine, Coconut oil (solid)
• Instead of Granulated sugar: Brown sugar, Honey (use less)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Baking powder: Baking soda (use 1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Ground cinnamon: Nutmeg (1/2 tsp)
• Instead of Chocolate chips: Dried fruit (raisins, cranberries), White chocolate chips

Equipment Needed

• Mixing bowl (large)
• Small bowl (for dry ingredients)
• Wooden spoon or silicone spatula
• Baking sheet
• Parchment paper (or wax paper)
• Oven
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Softening butter without melting it
• Not over‑mixing the dough
• Flipping the cookies halfway through baking

Chef Tips from the Video

• Toast the oats lightly (3‑4 min at 150°C) before mixing for a nuttier flavor.
• Add a pinch of orange zest for a subtle citrus note.
• For extra chewiness, replace half the rolled oats with quick‑cooking oats.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container

Freezer: Up to 2 months; freeze baked cookies or dough separately

Room temperature: Up to 3 days in a sealed tin

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours before shaping.
• Freeze shaped dough balls on a tray; transfer to a freezer bag once solid for later baking.