Oatmeal Cookies 4 Ways: One Cookie Dough 4 Different Cookies. Start with the best oatmeal cookie dough recipe and then add in 4 delicious combinations to end up with four completely different cookies. The only cookie recipe you will ever need!
Let me guess–one person in your family prefers oatmeal raisin cookies, one prefers oatmeal chocolate chip cookies, and another may like a toffee caramel cookie.
It can be hard to please everyone without baking several varieties of cookies. But I am here to solve that problem for you with one fail-proof customizable cookie dough that can be transformed into any flavor (or multiple flavors) you would prefer.
For me, there is one cookie dough that never fails me and wows everyone and that is my Legendary Kitchen Sink Cookie. And while that recipe features 3 different forms of chocolate and chopped walnuts, the base of the cookie is truly a masterpiece. So I decided to start with that base–which consists of butter, sugar, flour and blended oatmeal. Do NOT be tempted to substitute the oatmeal for additional flour–that blended oatmeal gives these cookies a flavor and texture that can not be rivaled!
Once that cookie dough is made you can mix in up to 4 cups of anything your heart desires. I choose to divide my base dough into 4 bowls and make 4 different varieties of Oatmeal Cookies.
Oatmeal Cookies 4 Ways
- 2½ cups blended oatmeal see tip
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla.
- 4 cups mix-ins--like chocolate chips raisins, cranberries, walnuts, toffee, candy bars, etc
In large bowl, mix together dry ingredients.
In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
Stir the dry ingredients in the wet ingredients until just combined.
Add in mix-ins to batter (either all at once or divide dough into different bowls and add in different mixtures for each batch of dough.)
Refrigerate dough for at least 30 minutes.
Preheat oven to 375 degrees F.
Using a tablespoon for each cookie, roll into a ball.
Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.
Tip: This recipe calls for 2 1/2 cups of blended oatmeal. So basically you put oats into your blender and whirl away until a powdery substance forms. The important part of this is to measure the oats AFTER you blend them, not before–baking is a science.
More Cookies to fill your Jar:
Devour: Unique Savory Cookies to Throw a Curveball in Your Holiday Cookie Swap
A Mind “Full” Mom: Oatmeal Cookies: One Dough Four Ways
The Fed Up Foodie: Cinnamon Kissed Cocoa Cup Cookies
Creative Culinary: Peanut Butter and Butterscotch Haystacks
Healthy Eats: 7 Light and Easy Holiday Cookies for Your Upcoming Swap
Taste with the Eyes: Foie Gras with Sweet and Salty Palmier Cookies, Passionfruit, Pistachios
The Wimpy Vegetarian: Pennsylvania Dutch Spice & Currant Christmas Cookies
The Mom 100: Simple Sugar Cookies
FN Dish: No-Bake Chocolate Cookies to Ease Up the Holiday Cookie Swap
Featured on Southern Plate.