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
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 2: Add Wet Ingredients
- Add eggs one at a time, then vanilla. Mix until combined.
Step 3: Add Dry Ingredients
- Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add to wet mixture. Mix just until combined.
Step 4: Add Oats and Mix-ins
- Stir in oats until incorporated. Fold in raisins or chocolate chips if using.
Step 5: Scoop and Bake
- Scoop rounded tablespoons of dough onto baking sheets (2 inches apart).
- Bake for 10-12 minutes until edges are golden, centers still look soft.
- 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.
