There is nothing more comforting than a homemade Oatmeal cookie. These cookies are made with steel-cut oats which makes them dense, chewy and very filling. I also add a dash of cayenne pepper as my secret ingredient (for an underlying kick) and as many chocolate chips as possible. There are no raisins to be found here- and that’s the way it should be!
Servings: 20-24 cookies
Prep Time: 10 minutes | Cook Time: 8-10 minutes | Total Time: 20 minutes
- 1/2 cup salted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups steel-cut oats
- 1 cup dark chocolate chips
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl or stand mixer, beat the butter and sugars together until light and fluffy. Mix in the egg, vanilla, cinnamon and cayenne pepper to combine.
Sift the flour, baking soda, and baking powder into the mixing bowl and mix until just combined. Use a spatula to fold in the oats and chocolate chips and mix again to combine. You want to make sure that all the flour in incorporated and that there are no streaks left.
Use your hands to form the dough into golf ball sized balls and place on the baking sheet, spacing at least 5 centimeters apart.
Bake in the oven for 8-10 minutes, or until the bottoms of the cookies are golden brown. Allow the cookies to rest on the pan for 2-3 minutes and then transfer to a baking rack to cool completely.
You can store these in an airtight container for up to 4 days…but they won’t last that long!