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Brown Sugar Oatmeal Cookies

brown sugar oatmeal cookies Dessert
Brown Sugar Oatmeal Cookies
  • Prep 55 min
  • Total 55 min
  • Servings 48

We love letting brown sugar shine in cookie recipes! Brown sugar not only works as the main source of sweetness but also has more moisture than white sugar and makes cookies a little softer and chewier, just like this recipe for easy brown sugar oatmeal cookies. We used only simple ingredients you likely already have on hand so this can be your new go-to oatmeal cookie recipe when you want to make a large batch of cookies in less than an hour. While these cookies are perfect on their own, they also pair well with a glass of milk or a scoop of ice cream for an extra-indulgent treat! MORE+ LESS-

Updated September 11, 2020
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

1 3/4
cups packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
1
cup Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
1
teaspoon baking powder
3
cups old-fashioned oats

Steps

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  • 1
    Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
  • 2
    On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
  • 3
    On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
  • 4
    Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Expert Tips

  • Make sure to pack your brown sugar while measuring to ensure you have enough. Use the back of a spoon to easily pack into your measuring cup.
  • These soft and chewy brown sugar oatmeal cookies work great for making ice cream sandwiches! To make sandwiches to store in the freezer, place a scoop of vanilla ice cream between two cookies and wrap your sandwiches individually with plastic wrap. Place in a resealable freezer bag and freeze until needed.
  • If you haven’t used your brown sugar in a while and it’s a little hard, don’t throw it out. Just seal it in a plastic bag with an apple wedge for a day or two to soften, then throw away the apple.
  • While all-purpose flour is fine to keep sealed in a pantry, keep your whole wheat flour in the refrigerator or freezer to keep it at its best.
  • We love letting brown sugar shine in our cookies! Try this recipe for Nutty Brown Sugar Cookies or this recipe for Brown Sugar-Pecan Pinwheel Cookies for more delicious cookies with brown sugar sweetness.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
45mg
2%
Potassium
60mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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