Oatmeal cookies hold a special place in many hearts, often evoking feelings of home and comfort. For me, they always bring back memories of my dad, whose love for oatmeal raisin cookies is legendary. Whenever we get together, a batch of these comforting treats is a must. This fondness for oatmeal cookies, perhaps inherited from my dad, is why any oatmeal-based recipe immediately grabs my attention. It’s also part of my ongoing mission to broaden his cookie horizons beyond just raisin – though he’s never met a cookie he didn’t like, as he always says.
Brown-Sugar-Oatmeal-Cookies-on-cooling-rack
Recently, while watching the Pioneer Woman on the Food Network, I stumbled upon a recipe that sounded simply irresistible: Brown Sugar Oatmeal Cookies. What intrigued me most was the use of exclusively brown sugar, promising a deep molasses-like flavor that white sugar just can’t replicate. And let me tell you, these cookies delivered! They were richer, more flavorful, and had a delightful depth that was truly amazing. My dad, the ultimate cookie connoisseur, raved about their slightly crispier texture. He even commented that these were somehow better than my usual cookies – little did he know, his batch got a few extra minutes in the oven to achieve that perfect dark, dark brown crispiness he loves! The secret? A portion of the batch, ‘un-burned’ to perfection, was wonderfully chewy – a little secret we’ll keep between us. He truly believes the entire batch was crafted to his crispy preference. In fact, he loved them so much that I’m already planning to adapt this recipe into oatmeal raisin cookies for our upcoming hunting trip. If they turn out as delicious as I anticipate, I’ll be sure to share that recipe too!
But for now, let’s focus on these incredible brown sugar oatmeal cookies, the inspiration for what could easily become your new favorite iced oatmeal cookie base. Here’s what you’ll need to gather to embark on this baking adventure.
Ingredients-for-Brown-Sugar-Oatmeal-Cookies
You might notice my dry ingredients are pre-measured – a little baking shortcut thanks to my pre-made cookie kits! Feel free to do the same for your convenience.
The cookie-making process begins just like any other great cookie recipe: creaming together the butter and sugar. Into my trusty KitchenAid mixer go the softened butter and packed brown sugar. I set it to medium-high speed and let it whip until the mixture becomes light and fluffy, a transformation that usually takes about 3-5 minutes. During this time, I get everything else prepped and ready, ensuring a smooth baking flow.
Next comes the addition of the egg and vanilla extract. Crack in the egg, pour in the vanilla, and continue beating, remembering to scrape down the bowl periodically to ensure everything is evenly incorporated.
Mixing-egg-and-vanilla-into-cookie-dough
In a separate bowl, whisk together the flour, salt, and baking soda – the dry ingredient dream team. Gradually add this mixture to the wet ingredients in a couple of batches. Low speed is your friend here, unless you’re aiming for a flour explosion in your kitchen (not speaking from experience, of course!). Once the flour mixture is just combined, gently fold in the oats until everything is incorporated.
The dough at this stage is a beautiful sight – a testament to the deliciousness to come.
Brown-Sugar-Oatmeal-Cookie-Dough
Time to scoop the dough onto cookie sheets. Parchment paper is my go-to for lining cookie sheets. While ungreased sheets work just fine, parchment paper is my lazy baker’s secret weapon – cleanup becomes a breeze!
Scooping-cookie-dough-onto-parchment-lined-baking-sheet
Bake in a preheated 350-degree oven until the edges are beautifully dark brown. For chewy cookies, aim for around 12 minutes. If you prefer a crispier cookie, like my dad, extend the baking time to 15-17 minutes.
Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. This prevents them from becoming too fragile and breaking.
Brown-Sugar-Oatmeal-Cookies-cooling-on-wire-rack
Of course, the baker’s perk – sampling a warm, freshly baked cookie straight from the oven is mandatory, purely for quality control purposes, naturally! But try to resist the urge to devour them all and save some for everyone else to enjoy.
Sampling-a-warm-Brown-Sugar-Oatmeal-Cookie
A huge thank you to the Pioneer Woman for this recipe that has truly changed my perspective on oatmeal cookies! Who knew such incredible flavor could come from such simple ingredients in a brown sugar oatmeal cookie?
Pioneer Woman’s Brown Sugar Oatmeal Cookie Recipe (Perfect for Icing)
This recipe, inspired by the Pioneer Woman, brings a rich and deep flavor to classic oatmeal cookies thanks to the use of brown sugar. These cookies are fantastic on their own but also serve as a perfect base for iced oatmeal cookies.
Prep time: 15 minutes
Cook time: 12-17 minutes
Total time: 30 minutes
Yields: Approximately 2 dozen cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups quick-cooking 1-minute oats
Instructions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl or stand mixer, cream together the softened butter and dark brown sugar until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, scraping down the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add Oats: Stir in the quick-cooking oats until evenly distributed throughout the dough.
- Scoop & Bake: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake to Perfection: Bake for 12-17 minutes, or until the edges are dark brown. For chewier cookies, bake for 12 minutes; for crispier cookies, bake for 15-17 minutes.
- Cool: Let cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Ice (Optional): Once completely cooled, ice with your favorite cookie icing to create Pioneer Woman Iced Oatmeal Cookies.
Tips for Perfect Pioneer Woman Oatmeal Cookies:
- Softened Butter is Key: Ensure your butter is properly softened for smooth creaming.
- Don’t Overmix: Overmixing after adding flour can lead to tough cookies. Mix until just combined.
- Adjust Baking Time: Baking time can vary depending on your oven and desired cookie texture. Keep an eye on them and adjust accordingly.
- For Iced Oatmeal Cookies: A simple glaze of powdered sugar and milk (or lemon juice for a tangier icing) works beautifully.
Enjoy these delightful Pioneer Woman inspired brown sugar oatmeal cookies – perfect for any occasion and easily transformed into iced oatmeal cookies for an extra touch of sweetness!
