This Trader Joe’s Oatmeal Cookie recipe is a soft and chewy recipe, which is made with brown sugar and old-fashioned rolled oats. It’s a classic, foolproof recipe, ready in about 1 hour.
Jump to RecipeTrader Joe’s Oatmeal Cookie Recipe Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup (215 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 3 cups (285 g) old-fashioned rolled oats
- 1 ½ cups chocolate chips, chopped nuts, or raisins (optional)
How To Make Trader Joe’s Oatmeal Cookies
- Cream the butter and sugars: In the bowl of a stand mixer or with a hand mixer, beat the softened butter for about 30 seconds. Add the brown sugar and granulated sugar and beat until the mixture is light and fluffy.
- Add the wet ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Mix the batter: With the mixer on low speed, gradually add the dry ingredients to the butter mixture until completely combined.
- Stir in oats and mix-ins: Gradually stir in the old-fashioned oats until they are fully incorporated. If you are using them, fold in the chocolate chips, nuts, or raisins.
- Chill the dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for at least 30 minutes and up to 3 days.
- Scoop and bake: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper. Drop the chilled dough by rounded 2-tablespoon-sized balls onto the parchment, spacing them at least 2 inches apart.
- Bake and cool: Bake for 10-12 minutes. The edges should be slightly browned, but the centers may still look slightly underbaked. Let the cookies cool completely on the baking sheet before moving them.
Recipe Tips
- Why do I have to chill the dough? Chilling the dough is a crucial step that you shouldn’t skip. It solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld, resulting in a richer, more flavorful cookie.
- What does the cornstarch do? The cornstarch is a secret ingredient for soft cookies. It helps to create a more tender, delicate crumb, giving these oatmeal cookies their signature soft and chewy texture.
- How do I get perfectly chewy cookies? The key is to not overbake them. Pull the cookies from the oven when the edges are set and golden, but the centers still look a little soft. They will finish baking from the residual heat on the hot cookie sheet.
- Can I use quick oats instead of rolled oats? Yes, you can substitute an equal amount of instant (quick) oats for the old-fashioned rolled oats if that’s what you have on hand.
What To Serve With Oatmeal Cookies
These classic cookies are a perfect treat on their own, especially when they are still slightly warm from the oven. They are fantastic served with:
- A cold glass of milk
- A hot cup of coffee or tea
- As the “bread” for a vanilla or cinnamon ice cream sandwich
How To Store Oatmeal Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze: For longer storage, you can freeze the raw cookie dough. Scoop it into balls, freeze them solid on a baking sheet, then transfer them to a freezer-safe bag. You can bake them directly from frozen, adding a couple of extra minutes to the bake time.
Oatmeal Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 200kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 9g
- Sodium: 138mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, and it’s recommended! The recipe notes that you can chill the prepared dough in the refrigerator for up to 3 days before baking. The flavor will actually improve with a longer chill time.
Flat cookies are usually the result of two things: the butter was too soft (melted instead of softened), or the dough was not chilled long enough. Make sure your butter is at a cool room temperature and don’t skip the 30-minute chilling step.
Yes, you can. As the recipe notes suggest, using dark brown sugar will result in an even softer, chewier, and more richly flavored oatmeal cookie due to its higher molasses content.
Try More Recipes:
- Trader Joe’s Gluten-Free Oatmeal Cookie Recipe
- Trader Joe’s Key Lime Cookies Recipe
- Trader Joe’s Corn Salsa Recipe
Trader Joe’s Oatmeal Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes12
minutes200
kcalA classic bakery-style oatmeal cookie that’s perfectly soft and chewy, with a rich flavor from brown sugar and vanilla, and customizable with your favorite mix-ins.
Ingredients
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
1 ¾ cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
¾ tsp salt
¾ tsp ground cinnamon
3 cups old-fashioned rolled oats
1 ½ cups optional mix-ins (chocolate chips, raisins, etc.)
Directions
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Stir in the oats and any optional mix-ins.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F. Scoop 2-tablespoon-sized balls of dough onto parchment-lined baking sheets.
- Bake for 10-12 minutes until the edges are golden. Let cool completely on the baking sheet.
Notes
- Chilling the dough for at least 30 minutes is not an optional step; it’s essential for preventing the cookies from spreading too thin.
- For the best soft and chewy texture, do not overbake the cookies. Pull them from the oven when the centers still look slightly soft.
- Using room temperature eggs will help them incorporate more evenly into the batter for a better overall texture.
- Using a cookie scoop is the best way to ensure all your cookies are the same size and bake evenly.
