Liza’s Brown Sugar Oatmeal Cookies
At a Glance
- Prep
- 30 minutes
- Cook
- 12 minutes
- Servings
- about 30 cookies
Categories
- Dessert
- American
- Easy
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 30. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Brown Sugar Oatmeal Cookies: a delightful mix of soft and crisp textures, sweet and salty flavors, made with rich Kerrygold butter for the perfect buttery indulgence.
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Ingredients
- 2 cups of brown sugar
- 1 cup (1 brick) of butter (Kerrygold preferred)
- 2 teaspoons of vanilla extract
- 2 egg(s)
- 1 1/2 cups of flour
- 1 teaspoon of salt
- 1/2 teaspoon of sodium bicarbonate (baking soda)
- 3 cups of rolled oats, old fashion
Instructions
Preheat the oven to 350°F (177°C)
Using a mixer, cream together butter and brown sugar until light and fluffy - about 10 minutes.
Add eggs one at a time, beating well after each one and scraping the sides after.
Beat in vanilla.
In a separate bowl, whisk together flour, baking soda and salt until well combined.
Slowly add dry mixture to the wet mixture (I do it one tablespoon at a time)
Stir in oats until evenly mixed in.
For the best results, line the cookie sheet with parchment paper. Scoop balls of dough onto a cookie sheet using a cookie scoop or two spoons. Give plenty of space for the cookies to spread while baking.
Bake at 350°F (177°C) for 12-14 minutes. Allow the edges to crisp but the center should still be soft.
Allow to cool in the pan for a few minutes before transferring to a rack. Cookies will harden up while cooling.
Notes
Kerrygold butter and kosher salt make all the difference with these cookies. For the best results, eggs should also be room temperature before mixing.
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- baking sheet
