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#Oatmealcookie Reel by @luvthecookiegirl - My grandma made these oatmeal cookies my entire childhood. They're soft, chewy, and perfectly flat every time. The recipe stayed in our family for d
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@luvthecookiegirl
My grandma made these oatmeal cookies my entire childhood. They’re soft, chewy, and perfectly flat every time. The recipe stayed in our family for decades… and I’ve never seen another one quite like it. My favorite version is walnut chocolate chip oatmeal. I finally wrote the recipe down after years of people asking. 🍪 Recipe in bio.
#Oatmealcookie Reel by @riseandbakewithjulie - Recipe ⬇️ or comment "OATMEAL" for the recipe in your inbox (may have to follow in order to receive a message from me. These homemade oatmeal coconut
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@riseandbakewithjulie
Recipe ⬇️ or comment “OATMEAL” for the recipe in your inbox (may have to follow in order to receive a message from me. These homemade oatmeal coconut cookies are about solid ingredients and perfect flavor balance. No long lists, no fancy mix-ins, no fuss—just butter, flour, oats, coconut, sugar, and vanilla turning into pure magic. An easy baking recipe gives you crispy golden edges, insanely chewy centers, and that cozy toasted coconut flavor that stands tall on its own. Outstanding doesn’t even cover it. This a from scratch cookie recipe to make for years to come. Proof that humble sometimes = best. Bake these soon—you deserve this kind of easy joy. Oatmeal Coconut Cookies �INGREDIENTS: ¾ cup (170g) salted butter, softened to room temperature ½ cup (100g) granulated sugar ¾ cup (150g) packed light brown sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1 cup (125g) unbleached all-purpose flour (RECOMMEND WEIGHING) ½ teaspoon baking soda ½ teaspoon fine salt ½ teaspoon ground cinnamon (optional) 2 cups (180g) quick-cooking oats 1¼ cups (100g) sweetened shredded coconut �INSTRUCTIONS: 1. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. 2. Beat softened butter, granulated sugar, and brown sugar until smooth and creamy (~2 min). 3. Add egg and vanilla; beat until combined (~1 min). Scrape bowl. 4. Whisk flour, baking soda, salt, and cinnamon together. Add to wet ingredients and mix on low until just combined. 5. Fold in oats and coconut until evenly mixed. 6. Scoop into 1½-Tbsp balls (40 scoop is perfect). Place 2–3 inches apart—they spread beautifully on their own. 7. Bake 10–12 min until edges are golden and centers set. Pull at 10 for max chew, 12 for crispier. 8. Cool on sheet 5 min, then transfer to rack. Store airtight at room temp up to 5 days or freeze dough/baked cookies. Who’s baking these this weekend? Tag a friend who needs a simple cookie fix! #oatmealcoconutcookies #easybaking #chewycookies #bakingfromscratch #homemade
#Oatmealcookie Reel by @serecreate - I do believe in oatmeal cookie supremacy . Recipe at the end for you to screenshot . Ingredients: * ½ cup unsalted browned butter * ½ cup packed bro
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@serecreate
I do believe in oatmeal cookie supremacy . Recipe at the end for you to screenshot . Ingredients: * ½ cup unsalted browned butter * ½ cup packed brown sugar * ¼ cup granulated sugar * 1 tablespoon molasses * 2 teaspoons vanilla extract * 1 teaspoon cinnamon * ½ teaspoon baking soda * ¼ teaspoon salt * 1 egg * 1 cup all-purpose flour * 1 and ½ cups old-fashioned oats * ½ chopped walnuts Instructions: 1. Preheat the oven to 350F (180C) degrees. Line two cookie sheets with parchment paper or grease with cooking spray. Set aside. 2. In a large bowl, beat together the browned butter, brown sugar, and granulated sugar until well incorporated. 3. Beat the molasses, vanilla extract, and egg into the butter mixture. 4. Add in cinnamon, baking soda, and salt. Mix. 5. Add the flour slowly and mix. 6. Stir in the oats, raisins, and walnuts by hand using a spatula. 7. Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets. 8. Bake for 12-15 minutes or until golden brown 9. Remove from the oven and cool fully on the cookie tray. 10. Enjoy! . #oatmealcookies #bakingrecipe #brownbuttercookie #baking #serecreate
#Oatmealcookie Reel by @eat.sleep.whisk - These brown butter oatmeal cookies made me rethink everything I knew about oatmeal cookies. The depth of flavor from the brown butter made these cooki
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EA
@eat.sleep.whisk
These brown butter oatmeal cookies made me rethink everything I knew about oatmeal cookies. The depth of flavor from the brown butter made these cookies go from a 0 to hero in my book. My dad said these are the best oatmeal cookies he’s ever had and my kids were actually obsessed with them. 1 cup PLUS 2 TBSP butter, divided 1 cup brown sugar 1/3 cup sugar 2 eggs 2.5 tsp vanilla 1.75 c flour 1.25 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 3 cups oatmeal Optional: 1 cup raisins In a pan, brown 1 cup of butter. Allow to cool. In a bowl, add brown butter, 2 tbsp softened butter, brown sugar, sugar and mix together. Add two eggs and vanilla, mix until fully incorporated. Add flour, baking soda, salt, and cinnamon. Mix. Add oatmeal and mix until fully incorporated, but making sure not to over mix! Add raisins if desired. Bake at 350 degrees for 12-15 minutes. #recipe #cookie #food #dessert #baking
#Oatmealcookie Reel by @the_sourdoughhoe (verified account) - SOFT OATMEAL RAISIN COOKIES 🤎🍪 I know not everyone loves oatmeal raisin cookies… but y'all probably don't like pineapple on pizza either. Weirdos.
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@the_sourdoughhoe
SOFT OATMEAL RAISIN COOKIES 🤎🍪 I know not everyone loves oatmeal raisin cookies… but y’all probably don’t like pineapple on pizza either. Weirdos. Any whooooo… here’s the best oatmeal raisin cookies you’ll ever eat, my all time favorite, and proof that I’m 100 years old at heart. Ingredients Dry • 300g flour • 6g baking soda • 4g salt • 1 tsp cinnamon • 80g old fashioned oats • 175g raisins Wet • 226g softened unsalted butter • 180g turbinado sugar • 80g brown sugar • 1 large egg • 120g active sourdough starter • 10g vanilla extract Raisins (do not skip) • 1 tsp vanilla • Hot water (to cover) Method 1. Place raisins in a bowl with vanilla, cover with hot water, and let soak 10–15 minutes. Strain and towel dry. 2. Cream butter, turbinado sugar, and brown sugar until light and fluffy. 3. Add egg, vanilla, and active starter; mix until smooth. 4. In a separate bowl, combine flour, oats, baking soda, salt, and cinnamon. Add to wet ingredients and mix just until combined. 5. Gently fold in raisins. 6. Scoop dough into ~75g portions, roll into balls, and flatten slightly. 7. Freeze 30 minutes, then refrigerate for 2 hours. 8. Bake at 350°F for 15–18 minutes, until edges are set and centers stay soft. 9. Cool on the tray for 10 minutes, then transfer to a rack.
#Oatmealcookie Reel by @taffeybakery (verified account) - Mini Egg Oatmeal Cookies are truly dreamy and perfect in every way. They're soft, chewy oatmeal cookies made with nutty brown butter and packed with s
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@taffeybakery
Mini Egg Oatmeal Cookies are truly dreamy and perfect in every way. They’re soft, chewy oatmeal cookies made with nutty brown butter and packed with sweet, crunchy mini eggs in every bite. Talk about my dream cookie! I am the biggestttt mini egg fan so these will be on repeat all of spring 🤭🍪 Save this #Recipe below OR comment RECIPE and I’ll send all the recipe details to your inbox! 💌 3/4 cups + 2 tbsp (198g) unsalted butter, melted and browned 1 1/2 cups (187g) all purpose flour 1 3/4 cups (140g) rolled oats 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/3 cup (67g) dark brown sugar 1/2 cup (100g) white sugar 1 tsp cornstarch 2 large eggs room temperature 1 tbsp vanilla 3/4 cups mini eggs, chopped 350F for 13-18 minutes Preheat oven to 350°F / 180°C. Line two baking trays with parchment. Chop mini eggs and set aside. In a pot over medium-high heat, melt butter, stirring constantly, until browned and nutty aromas fill the air and brown specks are at the bottom of them pan (3–5 minutes). Transfer to a heat-safe bowl and cool 15 minutes. In a bowl, whisk together flour, oats, baking soda, baking powder, cornstarch, and salt. Set aside for later. In another bowl, whisk browned butter with brown sugar and white sugar. Whisk in eggs and vanilla until smooth. Gently fold in dry ingredients until just combined. Fold in mini eggs. Scoop dough onto trays (about 2 tbsp each, 6 per tray), spacing evenly. Gently press down a bit for better spreading and add extra mini eggs on top. Bake 13–18 minutes, until edges are golden and centers are slightly puffy. Cool and enjoy! 😍
#Oatmealcookie Reel by @afarmgirlskitchen (verified account) - OATMEAL CREAM COOKIES📌 Soft and chewy oatmeal cookie sandwiched together with buttercream filling. They taste just like Little Debbie's. 👉Ingredien
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@afarmgirlskitchen
OATMEAL CREAM COOKIES📌 Soft and chewy oatmeal cookie sandwiched together with buttercream filling. They taste just like Little Debbie’s. 👉Ingredients Needed: • 1 cup (2 sticks) unsalted butter, softened •1 cup packed brown sugar •1/2 cup granulated sugar •1 tablespoon molasses •1 teaspoon salt •2 teaspoons vanilla extract •1 large egg room temperature •1 teaspoon baking soda •3/4 teaspoon ground cinnamon •2 1/2 cups quick oats •1 1/2 cups all-purpose flour Buttercream filling •5-6 cups (1-pound bag) powdered sugar •1/2 cup (1 stick) unsalted butter, softened •1 (7-ounce) container Jet Puffed Marshmallow crème •pinch of salt •1 teaspoon vanilla extract •2-3 tablespoons heavy cream ALL RECIPES can be found on our website (link in profile)
#Oatmealcookie Reel by @alonavovkohon - Oatmeal Cookies 🤤💕 ✨ Today I want to share one of my all-time favorite recipes with you! Quick, simple, and incredibly delicious 🍪 These cookies
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@alonavovkohon
Oatmeal Cookies 🤤💕 ✨ Today I want to share one of my all-time favorite recipes with you! Quick, simple, and incredibly delicious 🍪 These cookies were one of the most popular items back when I had my own café — and for a good reason. Save this recipe — you’ll find all the details below ⬇️ Ingredients: • 160 g rolled oats • 210 g all-purpose flour(control the flour when adding) • 150 g sugar • 2 eggs • 200 g unsalted butter (room temperature) • 50 g raisins • 100 g hazelnuts (nuts to your taste), chopped • 50 g dried cranberries • 2 g salt • 10 g baking powder Instructions: 1️⃣ Beat the room temperature butter with sugar until light and fluffy. 2️⃣ Lightly beat the eggs separately, then add them to the butter mixture. Mix until smooth. 3️⃣ In a separate bowl, combine salt, baking powder, rolled oats, raisins, chopped hazelnuts, and cranberries. 4️⃣ Add the dry mixture to the butter-egg mixture and combine. 5️⃣ Add flour in a controlled manner; the dough should be thick but not too thick. 👉 At this stage, you can substitute the regular flour with gluten-free flour if needed. 6️⃣ Let the dough rest for 10–15 minutes to allow the oats to absorb moisture. 7️⃣ Shape into balls or scoop with a spoon onto a parchment-lined baking sheet. Slightly flatten each cookie. Bake: 165°C (330°F) 15-20 minutes Let them cool slightly… and enjoy 🤍 Tell me — Who would try these cookies? 🤷‍♀️
#Oatmealcookie Reel by @_kookingwithki - oatmeal cookies 🔥 | what cookie should I make next? • • • #oatmeal #cookies #desserts #flavorousrecipe #kookingwithki
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@_kookingwithki
oatmeal cookies 🔥 | what cookie should I make next? • • • #oatmeal #cookies #desserts #flavorousrecipe #kookingwithki
#Oatmealcookie Reel by @photosandfood (verified account) - Maple dark chocolate chunk oatmeal cookies. I think these have magical powers. They usually disappear shortly after they're made! They're a little cri
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@photosandfood
Maple dark chocolate chunk oatmeal cookies. I think these have magical powers. They usually disappear shortly after they’re made! They’re a little crispy on the outside and soft on the inside. This recipe makes about 40 cookies. Ingredients: 8 tbsp butter, 1 cup brown sugar, 1/2 cup pure maple syrup, 2 large egg, 1 cup all-purpose flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt, 3 cups large rolled oats, and 1 cup dark chocolate chunks. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Cream butter and sugar on high using the paddle attachment of your mixer. Reduce to medium, add maple syrup and egg, mix 30 seconds. In a separate bowl, whisk dry ingredients (except chocolate chips). Add dry ingredients to the wet ingredients and mix until fully combined. Fold in chocolate chips. Scoop balls of dough onto the sheet, about 1 inch apart. Bake 15 minutes or until edges are lightly toasted, centers soft (they’ll firm up as they cool). Cool for 5 minutes on the pan, then transfer to a cooling rack for 10 to 15 more minutes. Serve with cold milk or hot coffee. #cookierecipes #oatmealcookies
#Oatmealcookie Reel by @bakeandbekind - Soft, chewy oatmeal cookies hugging a sweet, creamy center 😍 - the ultimate homemade oatmeal cream pies you'll want to devour (and share… or not 😉
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@bakeandbekind
Soft, chewy oatmeal cookies hugging a sweet, creamy center 😍 – the ultimate homemade oatmeal cream pies you’ll want to devour (and share… or not 😉 Cookies 282g unsalted butter, softened to room temperature 200g packed dark brown sugar 100g granulated sugar 1 large egg 2 tsp vanilla pastes or extract 1 Tbsp dark molasses (Grandma’s brand preferred) 209g all-purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground cloves 255g oats Cream Filling 170g unsalted butter, softened to room temperature 360g confectioners’ sugar 45 ml heavy cream 1 1/2 tsp pure vanilla extract Pinch of salt, to taste Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and molasses until well combined. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Gradually add dry ingredients to the wet mixture, mixing until just combined. Mix in the oats. dough will be very sticky. Drop about two tablespoons of dough (I did 45 grams each) onto prepared baking sheets, spacing about 2 inches apart. They will spread. Bake for 10–12 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cream Filling Add all ingredients to a mix with a paddle attachment and beat until fluffy. Spread or pipe a generous amount of cream filling onto the flat side of one cookie. Top with another cookie, gently pressing together to form a sandwich. Serve immediately, or store in an airtight container at room temperature for up to 3 days. For extra softness, store with a slice of bread to keep cookies tender. Save this recipe for your next cozy baking day – these cream pies are worth every bite. #oatmealcreampies #homemadecookiea #bakingfromscratch #recipe #fyp
#Oatmealcookie Reel by @iq.fruit (verified account) - Golden oatmeal cookies with visible oats and raisins and a lightly crumbly texture. #OatmealCookies #CookieRecipe #HomeBaking #EasyBaking
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IQ
@iq.fruit
Golden oatmeal cookies with visible oats and raisins and a lightly crumbly texture. #OatmealCookies #CookieRecipe #HomeBaking #EasyBaking

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