Oatmeal Cookies
These classic oatmeal cookies deliver perfectly chewy centers with slightly crisp edges every single time. Made with old-fashioned rolled oats, brown sugar, and warm cinnamon, they strike the ideal balance of hearty and sweet — and they stay soft and fresh for over a week. Endlessly customizable with raisins, chocolate chips, or nuts, this foolproof recipe is a true crowd-pleaser that comes together in under 30 minutes.
Equipment
- Stand mixer or hand mixer with paddle attachment
- Large mixing bowls - At least 2 needed
- Measuring cups and spoons
- Cookie scoop - 1.5 tablespoon size for uniform cookies
- Baking sheets - 2–3 sheets recommended
- Parchment paper or silicone baking mats
- Wire cooling racks
- Rubber spatula - For scraping down the bowl
- Whisk - For combining dry ingredients
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour - 190g; spoon into cup and level off
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats - 270g; do not substitute quick oats or instant oats
Wet Ingredients
- 1 cup unsalted butter - 226g; softened to room temperature
- 1 cup packed light brown sugar - 200g
- ½ cup granulated sugar - 100g
- 2 large eggs - room temperature
- 2 tsp pure vanilla extract
Optional Mix-Ins
- 1 cup raisins or dried cranberries - 150g; optional
- 1 cup chocolate chips - 175g; optional
- ¾ cup chopped walnuts or pecans - 85g; optional
Instructions
- Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds. Line 2–3 baking sheets with parchment paper or silicone mats, and ensure butter and eggs are at room temperature.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt for about 30 seconds until evenly combined. Stir in the oats, then set the bowl aside.
- Beat the softened butter with both sugars on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined and smooth.
- With the mixer on low, add the flour-oat mixture in three additions, mixing just until no streaks of flour remain. Do not overmix.
- If using raisins, chocolate chips, or nuts, gently fold them into the dough with a spatula until evenly distributed.
- Scoop dough into 1.5-tablespoon balls, roll between your palms, and place 2 inches apart on the prepared baking sheets (about 12 per sheet).
- Use the bottom of a glass or your palm to gently flatten each dough ball to about ½ inch (1.25cm) thick for more even baking and a rounder shape.
- Bake for 11–13 minutes, rotating sheets halfway through, until edges are golden brown and centers look slightly underdone. They will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 10 days.
Notes
- Use old-fashioned rolled oats only — quick or instant oats absorb moisture differently and produce dry, crumbly cookies.
- Room temperature butter is essential; cold butter won't cream properly, and melted butter causes excessive spreading.
- Measure flour correctly: spoon into the measuring cup and level off with a knife rather than scooping directly from the bag.
- If your kitchen is warm or the dough feels too soft, refrigerate it for 15–30 minutes before baking to prevent over-spreading.
- Use parchment paper or silicone mats — greased pans cause too much spread and uneven browning.
- Slightly underbake the cookies; they continue cooking on the hot sheet and will firm up perfectly as they cool.
- Let baking sheets cool between batches so dough doesn't start spreading before baking begins.
- For chewier cookies, replace all granulated sugar with brown sugar and skip flattening the dough balls.
- Freeze portioned dough balls for up to 3 months and bake from frozen, adding 2–3 minutes to baking time.
- Place a slice of bread in the storage container to maintain moisture; replace every 2–3 days.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 22gProtein: 2.5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 115mgPotassium: 65mgFiber: 1.5gSugar: 12gVitamin A: 4IUCalcium: 2mgIron: 6mg
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