Oatmeal Cookies (Chewy, Not Cakey, Thank You Very Much)

Oatmeal cookies get a bad rap. People expect dry, bland, health-food imposters. Not these. These are chewy, buttery, cinnamon-warm, and dangerously good. The raisins are optional. The deliciousness is not.

One bowl. No mixer required. Ready in 20 minutes. Let’s fix oatmeal cookies’ reputation.

Ingredients

Makes 20-24 cookies.

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (150g) raisins or chocolate chips (optional)

Step-by-Step Instructions

Step 1: Cream Butter and Sugars

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat butter, brown sugar, and granulated sugar until light and fluffy.

Step 2: Add Wet Ingredients

1. Add eggs one at a time, then vanilla. Mix until combined.

Step 3: Add Dry Ingredients

1. Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
2. Gradually add to wet mixture. Mix just until combined.

Step 4: Add Oats and Mix-ins

1. Stir in oats until incorporated. Fold in raisins or chocolate chips if using.

Step 5: Scoop and Bake

1. Scoop rounded tablespoons of dough onto baking sheets (2 inches apart).
2. Bake for 10-12 minutes until edges are golden, centers still look soft.
3. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Summary

Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 minutes

Yield: 20-24 cookies

Difficulty: Easy

Storage Notes

Store in an airtight container at room temperature for up to 1 week. Freeze dough balls for up to 3 months—bake from frozen, add 2-3 minutes. These cookies also freeze beautifully after baking. Pro tip: add a slice of bread to the container to keep them soft.