Pioneer Woman Brown Sugar Oatmeal Cookies

Pioneer Woman brown sugar oatmeal cookies turn dark brown sugar, old-fashioned oats and butter into a chewy cookie with crisp edges and a rich molasses flavor in 25 minutes. This no-chill easy oatmeal cookie recipe fits Christmas cookie exchanges, food gifts, potlucks and after-school snacks.

Beat the butter and dark brown sugar until fluffy, because that is where the chewy texture starts. Cut it short and the dense oat dough spreads into flat, greasy cookies in the oven.

Dark brown sugar is the star here, not the oats, and its molasses flavor makes these cookies taste great warm or at room temperature. The dough needs no chilling, so you can scoop and bake right after mixing.

Pioneer Woman Brown Sugar Oatmeal Cookies

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Course: DessertCuisine: American, Comfort FoodDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

214

kcal

Crisp edges give way to a soft, chewy center in these thin, flat oatmeal cookies. Dark brown sugar adds a deep molasses flavor that holds up long after they cool.

Ingredients

• 1 c. salted butter, softened
  

• 2 c. packed dark brown sugar
  

• 2 tsp. vanilla extract
  

• 2 eggs
  

• 1 3/4 c. all-purpose flour
  

• 1 tsp. salt
  

• 1/2 tsp. baking soda
  

• 3 c. old-fashioned oats
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Lightly grease a cookie sheet while it heats.
• Cream the butter: Beat 1 cup softened salted butter and 2 cups packed dark brown sugar in a mixer until fluffy. Then beat in 2 teaspoons vanilla extract.
• Add the eggs: Add the 2 eggs one at a time, beating after each addition. Scrape the bowl as needed so everything mixes evenly.
• Mix the dry ingredients: Whisk 1 3/4 cups all-purpose flour, 1 teaspoon salt and 1/2 teaspoon baking soda in a medium bowl. This keeps the leavening spread evenly through the dough.
• Combine the dough: Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined each time. Then mix in 3 cups old-fashioned oats until just combined.
• Scoop the dough: Drop portions of dough onto the greased cookie sheet with a cookie scoop or a regular spoon. Space them a couple inches apart, since they spread as they bake.
• Bake the cookies: Bake for 12 to 13 minutes, until the cookies look dark and chewy. For a crispier cookie, bake them a little longer.
• Cool and serve: Let the cookies cool slightly on the pan after they come out of the oven. Then move them to a plate for serving.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO medium cookie scoop, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the dark brown sugar for a lighter kind?

You can, and the cookies will still bake up fine. They will taste a little less rich, though, because the deep molasses flavor comes from the dark sugar.

Can I use quick oats in these cookies?

I would stick with old-fashioned oats. Quick oats are cut smaller and tend to give a drier, less chewy cookie.

How long do these cookies stay fresh?

Store them in an airtight container at room temperature for up to 3 days. They stay chewy, and they taste just as good at room temperature as they do warm.

Can I make the dough ahead and bake it later?

Yes, scoop the dough into balls and freeze them on a parchment-lined sheet until solid. Then bag them for up to 3 months and bake from frozen, adding a minute or 2 to the time.

Why did my cookies spread too much?

Under-beating the butter and brown sugar is the usual cause, since the dense oat dough needs that air. If you want a thicker cookie, chill the dough for 30 minutes to an hour before baking.