Description
These Deliciously Irresistible Oatmeal Cookies are a classic American dessert loved for their chewy texture and rich flavor. Made with a perfect blend of oats, cinnamon, and your choice of raisins or chocolate chips, these cookies are easy to bake and perfect for any occasion.
Ingredients
Scale
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
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Main Mix-Ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: 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 bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are well incorporated, then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
- Stir in Oats and Mix-Ins: Fold in the rolled oats, raisins or chocolate chips, and chopped walnuts if using, ensuring an even distribution throughout the dough.
- Portion Dough: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they stay crisp on the outside and chewy inside.
Notes
- You can substitute raisins with dried cranberries or chocolate chips to vary the flavor.
- For chewier cookies, slightly underbake them by reducing the baking time by 1–2 minutes.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
