The Pioneer Woman Tasty Kitchen
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Brown Sugar Oatmeal Cookies

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

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Level: Easy

System:

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Description

Luscious, dark and chewy. A nice take on the ol’ classic!

Ingredients

  • 1 cup Salted Butter, Softened
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Soda
  • 3 cups Old Fashioned Oats

Preparation

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 if you’d like a nutty flavor and crunch.

One Comment

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Patricia @ ButterYum on 8.27.2013

Oh my – yes, please!

6 Reviews

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Paige in Paris on 7.21.2014

These cookies were delicious. My 4 year old helped make them and we made half a batch. I used a regular ice cream scoop filled half way with dough. Recipe made 13 4” cookies. My family loves them! Yummy!!

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msblue on 1.31.2014

Made recipe as is, with and without nuts. Made 36 wonderful, pretty, and darn good cookies. Thanks Ree!

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Jim on 1.6.2014

As they say, the third time is a charm.
This time, after looking through the 579 comments over on the PW site, I adjusted the recipe as follows to great success:
– Flipped measurements on the salt and baking soda
– Added 3 more tablespoons of butter
– Added a full cup of chopped walnuts
and I used a #70 scoop which yielded just over 6 dozen.
The result was a crisp chewy cookie that flattened out and looked like the pictures and created a path in the rug as feet padded back and forth to the kitchen for “just one more” Recognizing the path that I was going down, I white knuckled it and packed them up and brought to work where I have now been requested to make more. Sigh

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Heidi Pierce on 11.11.2013

My Husband said these were the best Oatmeal cookies he ever ate!!!

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cookingtree on 9.9.2013

These cookies had a lovely buttery caramel flavor and a wonderful chewy texture. My batch made 48 cookies. My oven tends to bake a little fast, so I only left them in for 10 to 11 minutes in order to keep them chewy. The first sheet that was in for 12 minutes got crispy.

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