These cookies will remedy whatever kind of bad day you have had. They’re the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you’re exhausted after moving all your stuff to a new apartment. They’re craveable as well as com-forting. They also make a great blank canvas: You can add up to 1½ cups of inclusions—some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.
Makes 18 large cookies
Difficulty: Easy
Make Ahead and Storage: The cookies can be stored in an airtight container for up to 1 week.
1. Preheat the oven to 350°F/ 175°C, with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
5. Use a #16 / ¼-cup scoop to portion the cookie dough onto the prepared baking sheets—stagger the cookies, leaving 1½ inches between them to allow for spreading.
6. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.
✻ Why It Works
This cookie’s chewy perfection relies on a just-right combo of moisture, spread, and rise: Brown sugar contributes moisture, granulated sugar and butter promote spread, and baking powder and baking soda give a little lift.
★ Pro Tip
To help keep the cookies flat, gently bang the baking sheets on the oven racks when you rotate them.