2014-08-09 19.48.42

2014-08-09 19.50.22


This is a super thin oatmeal cookie. The recipe only uses brown sugar, so it manages to stay chewy. I sort of went ham in the process of baking these cookies and after a few trays of regular cookies, I basically added everything in my pantry. Butterscotch chips, chocolate chips, walnuts, shredded coconut and white chocolate chips to be exact.. Smh. I ended up with something similar to Momofuku Milk Bar’s Compost cookie. No one who had these cookies was complaining though. (Insert Smiley Emoji Here)

BROWN SUGAR OATMEAL COOKIES (from the pioneer woman’s recipe.)

1 cup Salted Butter, Softened

2 cups Packed Dark Brown Sugar

2 teaspoons Vanilla Extract

2 whole Eggs

1-1/2 cup All-purpose Flour

1 teaspoon Salt

1/2 teaspoon Baking Soda

3 cups Old Fashioned Oats

1/2 tsp ground cinnamon

1/3 cup raisins


Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture for crunch. Do like me and add chocolate chips, butterscotch chips, shredded coconut, and white chocolate chips and its a party.


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