Paula Deen Oatmeal Cookies Recipe
Try this Paula Deen Oatmeal Cookies Recipe. It is the best way to enjoy a classic Southern snack that is crisp on the edges and soft in the middle.
Ingredients
- 1 cup 2 sticks of unsalted butter, softened.
- 1 cup of firmly packed brown sugar.
- 1/2 cup of granulated sugar.
- 2 large eggs at room temperature.
- 1 teaspoon of pure vanilla extract.
- 1 1/2 cups of all-purpose flour.
- 1 teaspoon of ground cinnamon.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of salt.
- 3 cups of old-fashioned rolled oats.
- 1 cup of raisins or chocolate chips optional.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Line your baking sheet with parchment paper.
Cream the Butter
- In your large bowl, beat the butter, brown sugar, and white sugar until the mix is light and fluffy.
Add the Eggs
- Beat in the eggs one at a time. Stir in the vanilla extract until it is well combined.
Mix the Dry
- In a separate bowl, whisk the flour, cinnamon, baking soda, and salt.
Combine the Batters
- Slowly add the flour mixture to the butter mixture. Stir on low speed until just combined.
Fold in the Oats
- Stir in the rolled oats and raisins by hand. Make sure the oats are evenly spread.
Scoop the Dough
- Drop rounded tablespoons of dough onto the baking sheet, leaving 2 inches of space between them.
Bake to Golden
- Bake for 10 to 12 minutes until the edges are light brown. Let them cool on the tray for 5 minutes.
Notes
- Use softened butter. Make sure your butter is at room temperature so it creams perfectly with the sugar.
- Don't overbake. Take the cookies out when the centers still look a little soft; they will firm up as they cool.
- Use rolled oats. Old-fashioned oats provide a much better chew and texture than quick-cooking oats.
- Chill the dough. If you have time, chill the dough for 30 minutes to prevent the cookies from spreading too thin.
- Add a crunch. Stirring in half a cup of chopped pecans or walnuts adds a wonderful Southern flavor.
- Measure flour correctly. Spoon the flour into the cup rather than dipping the cup into the bag to keep the cookies light.