Description
These deliciously irresistible oatmeal cookies combine the perfect balance of sweetness and texture, featuring a chewy center with lightly crisp edges. Made with wholesome oats, warm cinnamon, and the option of raisins or chocolate chips, they’re simple to bake and guaranteed to satisfy your cookie cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons 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 teaspoon ground cinnamon
Additional
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted 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 along with the vanilla extract, ensuring all ingredients are well combined for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually incorporate these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which can toughen cookies.
- Add Oats and Raisins/Chocolate Chips: Stir in the old-fashioned rolled oats and your choice of raisins or chocolate chips, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, portion out tablespoon-sized mounds of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft, delivering that perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape.
Notes
- For chewier cookies, slightly underbake by reducing the baking time by 1-2 minutes.
- Substitute raisins with chocolate chips or nuts for variation.
- Ensure butter is softened but not melted for best creaming results.
- Store baked cookies in an airtight container to maintain freshness.
- Oats used are old-fashioned rolled oats, do not substitute with instant oats for texture reasons.
