Recipe: Brown Sugar Oatmeal Cookies

oatmeal cookies 3 use

Fall is my favorite time of the year to bake. The cooler weather means that my tiny house doesn’t immediately feel like a sauna as soon as I turn the oven on. Pumpkin and apple are back in season. And, finally, there are lots of occasions to bake for once the holiday season arrives.

One of my favorite things to do when I was little was bake with my mom and I have always looked forward to spending time in the kitchen with my own children. So, I wasted no time getting Little B into the kitchen to bake her first batch of cookies.

As you can see, she couldn’t quite stay awake for the job, so my mom and I ended up doing most of the work. Fortunately, these Brown Sugar Oatmeal cookies were super easy to make and B stayed asleep until the last batch was out of the oven.


The brown sugar gives these cookies a rich flavor and chewy texture and the generous portion of oats makes them pretty hearty. I baked mine for 12 minutes, so they retained their softness, but you could leave them in the oven for a bit longer if you prefer your cookies to be crispy.

These cookies are pretty much perfect for any time of the day. Even breakfast. I mean, you have the oats, brown sugar and pecans, so these cookies are basically bowls of oatmeal in cookie form, right? And, everyone knows that oatmeal is healthy. So, starting your day off with a couple of these is totally acceptable.

Plus, they are easy to eat while toting a baby around the house in one arm. I haven’t been a parent for that long, but  trying to manage a bowl of hot cereal and a spoon, plus a baby, just seems like a recipe for disaster. I’m glad that I figured out how to save myself the trouble.

oatmeal cookies 11 use

Brown Sugar Oatmeal Cookies

Barely Adapted from: The Pioneer Woman

Yield: The recipe states 24, but I got more than 30 out of this recipe, using a medium sized cookie sccop.

What you will need:

  • 3 cups old-fashioned oats
  • 2 cups packed dark brown sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 1-1/2 cup all-purpose flour
  • 1/2 cup chopped pecans (optional)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda

What to do:

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
  3. Mix together the flour, salt, baking soda and nuts (if using) in a medium sized bowl.
  4. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
  5. Use a cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy.
  6. Let them cool slightly on the pan after removing from the oven and move to wire rack to cool completely.

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