Oatmeal Cookie Recipe (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon cinnamon
04 - 1 teaspoon sea salt
05 - Pinch of nutmeg (optional)
06 - 3 cups old fashioned oats

→ Wet Ingredients

07 - 1 cup unsalted butter, at room temperature
08 - 1 cup packed brown sugar
09 - 1/2 cup granulated sugar
10 - 1 large egg
11 - 1 large egg yolk
12 - 1 tablespoon pure vanilla extract

→ Finishing Touch

13 - Flaked sea salt, for sprinkling on cookies

# Instructions:

01 - Get your oven heating to 350°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
02 - In a medium bowl, whisk together your flour, baking soda, cinnamon, salt, and nutmeg (if you're using it). Set this mixture aside for now - we'll come back to it.
03 - In the bowl of a stand mixer fitted with the paddle attachment, add your room temperature butter, brown sugar, and granulated sugar. Beat until the mixture becomes creamy and smooth, about 1 to 2 minutes. Stop and scrape down the sides of the bowl with a spatula if needed.
04 - Add the egg, egg yolk, and vanilla extract to your butter-sugar mixture. Beat until everything is well combined and the mixture looks smooth and uniform.
05 - With the mixer turned off, add all of your dry ingredients to the bowl. Turn the mixer on low speed and mix just until the ingredients are combined - don't overmix! Then stir in the oats until they're evenly distributed throughout the dough.
06 - Scoop the cookie dough into round balls, using about 2 tablespoons of dough for each cookie. Place them on your lined baking sheet, leaving about 2 inches of space between each ball so they have room to spread while baking.
07 - Slide your cookies into the preheated oven and bake for 10 to 12 minutes. You're looking for golden brown edges with centers that are still light golden and soft. This gives you that perfect chewy texture!
08 - As soon as the cookies come out of the oven, sprinkle them with a little flaked sea salt for that sweet-salty contrast. Let them cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Notes:

01 - Use old-fashioned rolled oats for the best texture - quick oats will make the cookies drier and less chewy.
02 - For variety, you can add up to 2 cups of mix-ins like chocolate chips, nuts, dried fruit, M&M's, or coconut.
03 - Make sure your butter is truly at room temperature for the best creaming results - not melted or too cold.
04 - These cookies will keep in an airtight container at room temperature for up to 3 days or can be frozen for up to 3 months.

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