These Brown Sugar Oatmeal Cookies are soft and chewy with a slightly caramelised flavour from the brown sugar. An easy to make cookie that’s great for potlucks, parties or just to enjoy with a cup of tea!

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Okay, so we have a lot of oatmeal cookies here at Julia’s Cuisine, but I though why not add another one to the mix! I personally love the Pecan Oatmeal Cookies and make them every Christmas. And these cookies didn’t disappoint and my son ended up bringing them to a summer camp he’s been working at this summer. The kids loved them! Take a look and make a batch soon.

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What are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – The absolute perfect cookie! A chewy bite filled with brown sugar and oats. These have a slightly caramelised flavour and they are so soft and chewy.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

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Ingredients

• Flour – These cookies use all purpose flour.
• Oats – These cookies use old fashioned oats.
• Baking soda – This helps provide structure and stability to cookies so they don’t fall apart. It also aids in the cookies rising slightly.
• Salt – Regular table salt is used and it helps enhance flavours in the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Sugar – I used brown sugar for these cookies to create the perfect chewy cookie.
• Egg – I used two large eggs at room temperature for these cookies.
• Vanilla extract – Vanilla extract is possibly the most versatile and commonly used extract in baking. It adds flavour to the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized bowl combine the flour, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugar, vanilla and eggs – In a large mixing bowl, mix the butter and brown sugar on high speed for 3-4 minutes until light and fluffy. Add the vanilla extract and mix in well. Beat in the eggs, one at a time mixing well after each addition.
4. Finish cookie dough – Add the flour mixture to the wet ingredients and stir in until it’s combined, about one minute. Mix in the oats and stir in until combined.
5. Bake cookies – Drop the cookie dough by mounds on the cookie sheet about 3 inches apart. Bake between 11 – 13 minutes until they are still soft and going golden at the edges.
6. Cool and serve – Remove from oven and place on a cooling rack to cool. Repeat for all cookies.

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Recipe Notes

• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 11 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

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Substitutions

I don’t recommend any substitutions to these cookies to achieve the desired results. For best results, I strongly recommend you stick strictly to the recipe below!

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Storing, Packing and Freezing

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!