There is nothing in this world that a good cookie can’t fix, and these brown sugar oatmeal cookies are no exception. My mom used to make these for us every fall, so they’re a good reminder of the cozy season—but they’re so darn good that I make them year-round! What I love about them is how quickly they come together—with just 10 minutes of prep, they’re out of the oven in less than 30 minutes. They’re easy and fast enough to whip up on a weeknight or for an impromptu cup of tea.
Dry ingredients: All-purpose flour, baking soda, and baking powder form the structural base of our cookies. Oats: Grab some rolled oats, also known as old-fashioned oats. From the spice rack: Cinnamon and sea salt add and enhance the flavors. Butter: Have it ready to go at room temperature. Sweet stuff: I use light brown sugar and molasses, but you can swap both for dark brown sugar. More on this later! Wet ingredients: An egg and vanilla extract. Mix ins: You can choose your own adventure with the mix ins! I like a mix of raisins, chocolate chips, and/or chopped nuts!
Classic: Raisins and/or chopped nuts are always a crowd-pleaser – I love chopped walnuts or pecans. Sweet touch: Throw in some chocolate chips for a sweeter note. You can use dark, milk, or white chocolate chips. Dried fruit: Cranberries add a tart, fruity twist. Chopped dried apricots are a sweet addition that works so well with the brown sugar flavor. Shredded coconut: Add a sweet, tropical note with some shredded coconut. Butterscotch chips: For a rich, caramel flavor. A pinch of spice: Adding a pinch of nutmeg or ginger can add in a warmth and depth that’s perfect for the cozy months.
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