Description

These deliciously irresistible oatmeal cookies are perfect for baking enthusiasts looking for a classic, chewy treat. Made with a blend of rolled oats, brown sugar, and warm cinnamon, they offer a perfect balance of sweetness and spice. Optional raisins and nuts add a delightful texture and depth of flavor, making these cookies a beloved dessert for any occasion.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins

1 cup raisins
1/2 cup chopped walnuts or pecans

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Instructions

Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and do not stick.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender texture in your cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract for flavor enhancement.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening agent and spices.
Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough which can make cookies tough.
Stir in Oats and Optional Add-ins: Fold in the rolled oats and, if using, the raisins and chopped nuts, to incorporate them evenly into the dough.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set properly.

Notes

For chewier cookies, chill the dough in the refrigerator for 30 minutes before baking.
Chocolate chips can be substituted for raisins for a different flavor profile.
Nuts can be omitted if preferred to keep the cookies nut-free.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 11g
Sodium: 90mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg