Easy One-Bowl Oatmeal Cookies

Name: Easy One-Bowl Oatmeal Cookies
Cook time: 1 h
Yield: 30
Ingredients: 1/2 teaspoon baking soda (3g); 7 ounces brown sugar (light, 3/4 cup, gently packed; 200g); 6 ounces butter (unsalted, 1 1/2 sticks; 170g, 41°C, fluid and warm—roughly 105°F); 1 teaspoon cinnamon (ground, 3g); 7 ounces dried cranberries or cherries (1 1/4 cups; 200g); 1 egg (large, about 50g, cold); 6 ounces flour (all-purpose, 1 1/4 cups; 170g, not unbleached); ingredients save recipe; 7 ounces old-fashioned rolled oats—not quick-cooking or instant (2 cups; 200g); 2 teaspoons salt (diamond crystal kosher salt; half as much by volume if using table, 7g of either kosher or table salt by weight); 1 tablespoon vanilla extract (15ml); 7 ounces white sugar (1 cup; 200g)

Servings:

#tried

Very quick and easy to make. Very chewy and thin due to the high sugar to flour ratio.

👥 30 servings 🔥 Cook Time: 1h 📖 www.seriouseats.com

🥘 Ingredients

baking soda (3g)
1/2 teaspoon
brown sugar (light, 3/4 cup, gently packed; 200g)
7 ounces
butter (unsalted, 1 1/2 sticks; 170g, 41°C, fluid and warm—roughly 105°F)
6 ounces
cinnamon (ground, 3g)
1 teaspoon
dried cranberries or cherries (1 1/4 cups; 200g)
7 ounces
egg (large, about 50g, cold)
1
flour (all-purpose, 1 1/4 cups; 170g, not unbleached)
6 ounces
ingredients save recipe
old-fashioned rolled oats—not quick-cooking or instant (2 cups; 200g)
7 ounces
salt (diamond crystal kosher salt; half as much by volume if using table, 7g of either kosher or table salt by weight)
2 teaspoons
vanilla extract (15ml)
1 tablespoon
white sugar (1 cup; 200g)
7 ounces

🍳 Cookware

bowl

1

Gather old-fashioned rolled oats—not quick-cooking or instant , ingredients save recipe , vanilla extract .

old-fashioned rolled oats—not quick-cooking or instant: 7 ounces (2 cups; 200g), ingredients save recipe, vanilla extract: 1 tablespoon (15ml)
2

Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
3

Combine butter , vanilla, egg , brown sugar , white sugar , kosher salt , cinnamon , and baking soda in a medium bowl . Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries . Divide into 30 one-ounce portions with a roughly 2-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least ⏱️ 25 minutes , no more than 75.

butter: 6 ounces (unsalted, 1 1/2 sticks; 170g, 41°C, fluid and warm—roughly 105°F), egg: 1 (large, about 50g, cold), brown sugar: 7 ounces (light, 3/4 cup, gently packed; 200g), white sugar: 7 ounces (1 cup; 200g), salt: 2 teaspoons (diamond crystal kosher salt; half as much by volume if using table, 7g of either kosher or table salt by weight), cinnamon: 1 teaspoon (ground, 3g), baking soda: 1/2 teaspoon (3g), flour: 6 ounces (all-purpose, 1 1/4 cups; 170g, not unbleached), dried cranberries or cherries: 7 ounces (1 1/4 cups; 200g)
4

Bake until pale gold around the edges, but still puffed and steamy in the center, about ⏱️ 15 minutes . Cool directly on sheet pans until firm, about ⏱️ 10 minutes . Enjoy warm, or store in airtight container up to 3 days at room temperature.
📝
Servings: 30 cookies
📝
If the temperature drops below 70°F (21°C) in your kitchen, the cookie dough may solidify as it rests. If possible, set the trays of cookie dough on the stovetop, where heat from the oven will knock off the chill.
📝
Due to the melted butter that brings the baking soda in contact with brown sugar, this dough will not keep overnight in the fridge.
📝
In this recipe, unbleached flour will prevent the dough from spreading as it should.