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Oatmeal cookies
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5 from 3 votes

Oatmeal Cookies

These oatmeal cookies are simply amazing! They are soft and chewy and packed with delicious flavor. The best cookies ever!
Prep Time15 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 138kcal
Author: Alison

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
  • Add the softened butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
  • Add the maple syrup, vanilla extract and milk and mix together.
  • In a separate bowl, add the rolled oats, dessicated coconut, all purpose flour, baking soda, salt and cinnamon and mix together.
  • Add the dry ingredients in with the wet ingredients and mix by hand (don't use your electric mixer for this part, just stir in with a spoon) into a thick cookie dough.
  • Break off pieces of the cookie dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from your batch.
  • Flatten the cookies slightly with a fork.
  • Bake for 12 minutes until the cookies are lightly golden on top.
  • Let the cookies cool and firm up on the baking tray before moving them.

Video

Notes

  1. We used lightly salted butter but you can also use unsalted butter. It's ideal if you soften the butter first, but even if you forget to do that you can still go ahead with these cookies. Just put the butter in the mixer and let it run for a couple of minutes to soften before you add the brown sugar and cream them together. 
  2. You can use pure maple syrup OR just maple flavored syrup or really any table syrup at all. Golden syrup is also great. Or you could switch for honey or agave nectar. 
  3. It must be old fashioned whole rolled oats for this recipe. Don't use instant oats or quick cooking oats or any other kind of oats. 
  4. Dessicated coconut is also called finely shredded coconut. It is dried coconut that has been very finely shredded. We have a link in the ingredients list if you are unsure what it is.
  5. Keep an eye on your cookies while baking from the 10 minute mark. Ours were perfect at 12 minutes but ovens can vary a lot. You want them to be lightly golden on top and slightly spread. 
  6. Make It Dairy-Free: You can make this dairy-free by using a vegan butter product like Earth Balance or using a dairy-free margarine along with a non-dairy milk option such as soy milk or almond milk.
  7. Make It Gluten-Free: You can make this recipe gluten-free by using a gluten-free all purpose baking blend instead of the regular flour. Also make sure that your rolled oats are gluten-free. 
  8. Keep your cookies stored in an airtight container where they will stay good for up to one week. They are also freezer friendly if you'd like to freeze them. 

Nutrition

Serving: 1Cookie | Calories: 138kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 142IU | Calcium: 20mg | Iron: 1mg