The Baking Owl

a blog written by an aspiring 17 year old baker.

Brown Sugar Oatmeal Cookies

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Cookies are really popular this time of year. There are sugar cookies, chocolate chip cookies, snickerdoodles, gingerbread men, and so many more holiday cookies. I wanted to try something a bit different using two of my favorite ingredients in cookies- oatmeal and brown sugar!


I’m sure there are many recipes out there for brown sugar oatmeal cookies, but it’s usually not the first thing you think of when holiday desserts come up. Well, let me tell you that it should be cause these cookies are absolutely amazing. 



After making so many types of cookies, I think this recipe may actually be my favorite (sshh, don’t tell the snickerdoodles).


There are three types of people in the world, those who prefer soft baked cookies, those who prefer crispy cookies, and those very few who like both depending on their mood. I’m the last one. I can never choose between soft or crunchy. Basically, just give me a cookie and I’ll be happy.


These specific cookies are indeed soft baked, but my mom who’s a hardcore crispy cookie kind of girl LOVED them, so I think this recipe is a winner.


You get that distinct, sweet brown sugar taste with the chewiness from the rolled oats and when they’re just out of the oven and extra soft…just try it.



I will warn you, try not to eat the cookie dough raw even though it’s really tempting. Once you start eating, you won’t stop. I know from experience.

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Thanks for reading! 😉

Brown Sugar Oatmeal Cookies

Makes 22 cookies


1 1/4 cup of all purpose flour

1/2 tsp. of baking soda

3/4 cup of rolled oats

1 large egg

1 cup of packed light brown sugar

1/2 cup of softened salted butter*

1 1/2 tsp. of pure vanilla extract


1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.

2. In a medium sized bowl, whisk your flour, oats, and baking soda.

3. With an electric mixer, beat the butter and brown sugar in a large bowl for one minute.

4. Add in the egg and vanilla to the butter mixture and mix.

5. In three portions, mix in the flour mixture until just combined.

6. Refrigerate the dough for 40 minutes and then scoop 1 1/2 tbs of dough per cookie onto your cookie sheet. Roll each scoop into a ball and place into the oven for 1o minutes. After 8 1/2 minutes, use something like a fork to slightly flatten each cookie down and let cookies finish baking.

7. Once cookies are finished baking, let cool on a wire rack before eating.


1. If using unsalted butter instead of salted, just add a pinch of salt into the flour mixture.

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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