Description
This classic oatmeal cookies recipe yields deliciously chewy and flavorful cookies made with rolled oats, brown sugar, and a hint of cinnamon. Perfectly balanced in sweetness with optional raisins or chocolate chips, these cookies bake up crisp on the edges and soft in the center, making them a favorite for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Main Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then mix in the vanilla extract to enhance the cookie’s flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon if using, ensuring the leavening agents and spices are evenly distributed.
- Mix Dry and Wet Mixtures: Gradually add the dry ingredients to the creamed wet mixture, mixing gently until fully combined without overmixing, to keep the cookies tender.
- Stir in Oats and Optional Add-ins: Fold in the rolled oats and the optional raisins or chocolate chips evenly throughout the dough for texture and added sweetness.
- Scoop Dough onto Baking Sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges turn golden brown and the centers are just set, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.
Notes
- You can swap out raisins for chopped nuts, dried cranberries, or white chocolate chips depending on your preference and to vary texture and flavor.
- For chewier cookies, slightly underbake them and allow them to cool on the baking pan to finish setting.
- Store the cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
