Pioneer Woman’s Brown Sugar Oatmeal Cookies

Oatmeal raisin cookies are my dad’s favorite and I often make them when we are going to be together.  I think that is probably why any other recipe with oatmeal in it catches my eye – it reminds me of my dad and oatmeal raisin.  That and I’m on a mission to expand his cookie horizon – it’s not really that hard as he likes to say that “I’ve never met a cookie I didn’t like”.

I saw these on the Pioneer Woman’s Food Network TV show and just knew that I had to try them.  I LOVED the molasses-ey taste that you get from using all brown sugar and no white sugar.  They were a just a little bit richer and had amazing flavor.  And my dad loved how they were a little bit crisper of a cookie (ok, I also left his batch in the oven for probably an extra 7 minutes too as he likes cookies dark ,dark brown – but apparently I did a better job on these than most cookies because he noticed a difference).  What Dad doesn’t know is that the portion of the batch I didn’t ‘burn’ was nice and chewy – we won’t tell him that though, we’ll let him think the whole batch was made just for him.  In fact dad liked them so much that I’m going to try to convert these to oatmeal raisin cookies for our next hunting trip coming up in two weeks.  I’ll post that recipe sometime after the trip if they turn out as amazing as I think they will.

Back to these brown sugar oatmeal cookies.  Here’s what you need:

You’ll notice that all my dry ingredients are pre-measured since I made one of my cookie kits for this recipe.

These cookies start like any other good cookie recipe by creaming together brown sugar and butter.  I put the butter and sugar in my kitchen aid mixer and just then it go on medium-high speed until it gets fluffly and lighter in color.  Sometimes I’ll let it go for 3-5 minutes, during which time I get everything else ready for my cookies.

Then it’s time to add the egg and the vanilla and beat it some more.  Scraping the bowl as you go.

Now you want to mix together some flour salt and baking soda and add it to the creamed mixture in a couple of batches.  Unless you want a big poof of flour all over your kitchen, then go ahead and add it all at once (not that I would know that from experience…).  Then add the oats and mix just until combined.

Here’s what the dough looks like when it’s mixed together.

Scoop it on to parchment lined cookie sheets (ok, you don’t have to line the cookie sheets with parchment, a simple ungreased cookie sheet will do, but I’m LAZY and if I line them with parchment I don’t have to wash the cookie sheets).

Bake the cookies in a 350 degree oven until they are nice and dark.  If you want a chewy cookie, bake for about 12 minutes.  If you want a crispy and darker cookie, like my dad, then bake them for about 15-17 minutes.

Cool the cookies for a couple minutes on the pan and then move to wire racks to cool completely.

Of course the cook always gets to sample a warm still soft from the oven cookie – just to make sure they are good of course.  But try to cool the rest and save them for everyone else.

Thank you Pioneer Woman for changing my outlook on oatmeal cookies – who knew there was so much flavor in just a simple oatmeal brown sugar cookie!

Pioneer Woman's Brown Sugar Oatmeal Cookies

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A rich dark oatmeal cookie gets amazing flavor from the molasses in the brown sugar.

Author: Gravel & Dine

Recipe type: Cookies & Bars

Ingredients

• 1 c butter, softened
• 2 c dark brown sugar, packed
• 2 t vanilla extract
• 2 large eggs
• 1-1/2 c flour
• 1 t salt
• ½ t baking soda
• 3 c quick cooking 1 minute oats

Instructions

1. Preheat the oven to 350 degrees. Line cookie sheets with parchment.
2. Cream the brown sugar and butter in a kitchen aid mixer (or use a hand-mixer if that’s all you have) until it turns lighter in color and is fluffy, 3-5 minutes.
3. Beat in the vanilla and the eggs. Scraping the bowl as you go.
4. Mix together flour, salt, and baking soda. Add it to the creamed mixture in a couple batches, making sure to start beating on low.
5. Mix in the oats just until combined.
6. Drop by tablespoons (I use a roughly tablespooned size cookie scoop) onto a cookie sheet about 2 inches apart.
7. Bake until dark brown. For a chewy cookie about 12 minutes. For a crisper cookie bake about 15-17 minutes.
8. Cook for a minute or two on the pan and then move to a wire rack to cool completely.
9. Stir in a tightly covered container (unless you’re my dad, then slightly crack open the container lid when no one is looking so they get even crisper).

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