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Chef Mise
Brown Sugar Oatmeal Cookies: The "healthy" cookie lie that tastes like butterscotch.

Brown Sugar Oatmeal Cookies

The "healthy" cookie lie that tastes like butterscotch.

Total: 45 minActive: 25 minDifficulty: EasyYield: 24 JumboTemp: 350°F

Timing note: ~25 mins active

VegetarianSouthernEggs

The Key Move

Emulsification (cream butter and sugar until pale and fluffy)

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The Setup

  • Stand MixerOptional
    or hand mixer
  • Sheet Pan
    Half sheet
  • Wire Cooling Rack
  • Mixing Bowls
  • Whisk

The Mise en Place

5 of 9

Your prep station before cooking begins

The Dry Mix (0/5)

2 cupsdark brown sugar(Packed tight)
1 tspsalt
3 cupsrolled oats(Old-Fashioned (not instant))

My cookies are dry and crumbly, almost cake-like.

That usually means you've added a bit too much flour, or perhaps the eggs weren't quite at room temperature.

My cookies spread out way too much and are flat.

Ah, the dreaded cookie spread! This often happens when the dough is too warm when it goes into the oven. The butter melts too quickly. Try chilling those dough balls for about 30 m…

Chef's Notes

Tip

For chewier cookies, use more brown sugar than white sugar. For cakey cookies, use more white sugar.

Tip

Chill dough for at least 30 mins before baking to prevent excessive spreading and ensure thicker cookies.

Serving

Serve warm with a glass of cold milk or a scoop of vanilla ice cream for a classic treat.

Make Ahead

Dough can be portioned and frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes.

Watch the Technique

Video source: YouTube

The Method

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