Classic Oatmeal Cookies
Rated 5.0 stars by 1 users
Cuisine
American
Author
Andy G
Servings
36
Prep Time
20 minutes
Cook Time
12 minutes
There's something timeless about a classic oatmeal cookie—soft and chewy in the center with slightly crisp edges, warm cinnamon spice, and the wholesome texture of old-fashioned oats. These cookies are the kind that fill your kitchen with the most inviting aroma and disappear from the cooling rack almost as fast as you can bake them.
What makes this recipe a keeper is its perfect balance: not too sweet, with just the right amount of spice, and endlessly adaptable. Add raisins for traditional oatmeal cookies, swap in chocolate chips for a sweeter twist, or leave them plain to let the buttery oat flavor shine. They're ideal for lunchboxes, afternoon snacks, or anytime you need a comforting homemade treat.
Taken from the Members' Recipes - originally submitted by Andy G
Ingredients
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1 cup (225g) unsalted butter, softened
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1 cup (220g) packed brown sugar
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1/2 cup (100g) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups (190g) all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 cups (270g) old-fashioned oats
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1 cup raisins or chocolate chips (optional)
Directions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for 2-3 minutes, until light and fluffy. The mixture should be pale and smooth.
- Add eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly distributed.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Be careful not to overmix—stop as soon as no streaks of flour remain.
- Add oats and mix-ins: Fold in the old-fashioned oats and raisins or chocolate chips (if using) with a wooden spoon or spatula until evenly distributed throughout the dough.
- Shape the cookies: Using a cookie scoop or tablespoon, 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 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft and underdone. The cookies will continue to set as they cool.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This allows them to firm up without breaking. Then transfer to wire racks to cool completely.
Recipe Note
- Butter temperature: Softened butter should be at room temperature—it should give slightly when pressed but not be greasy or melted. This ensures proper creaming and texture.
- Oat type matters: Use old-fashioned rolled oats, not quick oats or instant oats. Old-fashioned oats provide the best texture and chew.
- Don't overbake: These cookies are best when slightly underbaked. Remove them when the edges are golden but the centers still look soft—they'll firm up as they cool.
- Mix-in options: Try dried cranberries, chopped walnuts, pecans, white chocolate chips, or a combination. Keep the total mix-in amount to about 1 cup.
- Make ahead: Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Scoop into balls before freezing, then bake from frozen, adding 1-2 minutes to the bake time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
- Spice variations: Add 1/4 teaspoon nutmeg or 1/2 teaspoon cardamom for extra warmth and complexity.