(Disclosure: This post may contain affiliate links. If you choose to purchase anything through them, there is no extra cost to you. I simply make a small commission from the sale which allows me to keep this site up and running. Thank you for supporting To Eat, Drink & Be Married!).
Oatmeal cookies were a regular homemade treat in our house growing up! My mom had this big book of 1000 cookie recipes and only made one out of it- oatmeal cookies! haha
We tried other recipes in there, but none were quite as good. After years and years of making the recipe, she tweaked and altered it until it was just perfect. The original had too much butter (is that even a thing?!) and would cause the cookies to spread into a big mess on the baking sheet! The egg whites were just slightly beaten, but we realized if we whipped them more, they would hold the cookies together better.
The recipe is one that everyone loves and my favorite part is that it is ready with basic ingredients that I always have on hand. Not to mention they are ready in 15 minutes tops. So easy, and so delicious. Whenever I get a craving for oatmeal cookies, I come back to this recipe. I never try anything new!
I especially love them when they’ve cooled down and the caramelized edges are a bit crunchy. The insides always stay soft and chewy and they are sooooo good! As a little girl, we’d always make a big batch of these and take them with us on road trips. They keep perfectly well in a Ziploc for days (if they last that long!)
I shared a picture of them on my instagram today and so many of you asked for the recipe, so I decided to hop on here and share! Hope you all enjoy them!
If you make this recipe, be sure to tag me on Instagram or hashtag #toeatdrinkandbemarried. I’d love to see what you make! 🙂
Mom's 4 Ingredient, 15 Minute Oatmeal Cookies
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- In a large saucepan over medium heat, melt the butter. Add the brown sugar and oats, stirring and cooking for about 2 minutes. Remove from heat and allow to cool a bit.
- With a KitchenAid or hand mixer, beat egg whites until stiff, but not dry. Add to cooled saucepan with oats mixture and stir until combined.
- Using a mini cookie (or ice cream) scoop, place cookies about 2 inches apart on baking sheet. Do not flatten, they will flatten themselves in the oven.
- Bake for 7-10 minutes or until edges are light brown. Remove from oven and allow them to settle a bit before transfering to wire rack to cool completely (if you remove them too early, they might fall apart).
Tip: They will hold together best if you let them completely cool. But sometimes you just can’t wait that long. 😉