Bake-Along #11: Oatmeal Cookies

Updated: Nov 16



Oatmeal cookies can shine without dried fruit or spices and these cookies are proof! For tips and to bake-along live, just follow along with the video.


Prep: 20 minutes

Chill time: 1 hour

Bake: 12 - 15 minutes


Oatmeal Cookie Ingredients:


1 cup vegetable oil or unsalted butter (I’ll show you how to brown it!)

1 cup granulated sugar

1 cup light or dark brown sugar

2 eggs

1 t vanilla extract

‪1 & 1/2 cups AP flour‬

1 t salt

1/2 t baking powder

2 1/2 cups oats (rolled or quick-cooking works!)

Crunchy topping (I use turbinado sugar, but you can use granulated, sprinkles, demarara sugar, sugar nibs, or nothing at all!) •


  1. If you want to brown the butter (I recommend you try it!): melt butter over medium low heat. You will see it froth, then bubble, then it will foam and you'll be able to see the milk solids in the bottom turn brown and you will smell this heavenly nutty aroma. For more on this, start at mark 7:58 in the video. (This can take anywhere from 5-10 minutes). To check out my browned butter, head to the 16:04 mark.

  2. Allow the butter to cool slightly.

  3. Beat the sugars and butter/vegetable oil until combined (it won't combine very well!)

  4. Add in the eggs, one at a time until incorporated. Then add in the vanilla extract.

  5. Whisk together the dry ingredients and oats.

  6. Carefully spoon the dry ingredients into your butter mixture while the mixer is running. Mix just until combined.

  7. Your dough will be very sticky and thick, that's okay! Check out the texture of my dough at the 27:54 mark.

  8. Cover bowl with plastic wrap and allow to chill for one hour. (If you rest the dough too little it will be too sticky to scoop, but too long and it will be too hard to scoop! I know! Divas!)

  9. Scoop your cookie dough balls and press the tops into a crunchy topping of your choice.

  10. Bake at 350 degrees for 12-15 minutes until the edges are browning and the center is just set, though still soft.

  11. You can check out my cookies (I used a turbinado sugar to top) at the 50:27 mark.

  12. Stir together the coconut, sweetened condensed milk, and vanilla extract.

  13. Gently fold the egg whites into the coconut mixture. To get tips on how to fold in egg whites, check out the 12:26 mark.

  14. Most importantly: enjoy!


Notes:

  • You can bake off frozen dough balls right from the freezer! It may take an extra minute or two in the oven.