Oatmeal cookies are the perfect blend of comfort and nostalgia, wrapping you in a warm hug with every chewy, delicious bite. These hearty treats have stood the test of time, gracing cookie jars across generations with their humble yet irresistible charm.
Whether you’re a baking novice or a seasoned pro, this foolproof recipe will guide you to oatmeal cookie perfection that’ll have everyone begging for seconds.
The beauty of these cookies lies in their versatility – dress them up with chocolate chips, raisins, or nuts, or keep them classic and simple.
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips (optional)
INSTRUCTIONS
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prep step ensures your cookies will bake evenly and won’t stick to the pan.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated – overmixing will make your cookies tough!
Fold in the oats using a wooden spoon or spatula, making sure they’re evenly distributed throughout the dough. If using, add your mix-ins of choice (raisins, nuts, or chocolate chips) and gently fold them in until they’re evenly dispersed.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Slightly flatten each cookie with the back of a spoon before placing in the oven to bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days, though they’re at their absolute best when enjoyed still slightly warm from the oven.
FAQs
Can I freeze oatmeal cookie dough?
Absolutely! Form the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. You can bake them straight from frozen, just add 2-3 minutes to the baking time.
Why did my cookies spread too much?
This usually happens if your butter was too warm or melted. Make sure it’s just softened, and try chilling the dough for 30 minutes before baking.
Can I use quick oats instead of old-fashioned?
Yes, but the texture will be different – less chewy and more uniform. Old-fashioned oats give the classic texture, but quick oats will work in a pinch.
How do I keep my cookies chewy?
Don’t overbake them! Take them out when the edges are set but the centers still look slightly underdone. Also, storing them with a slice of bread in the container helps maintain moisture.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure to use certified gluten-free oats for a delicious gluten-free version.
These oatmeal cookies offer endless possibilities for customization while maintaining that classic, comforting taste we all adore.
Whether you’re baking for a special occasion, a lunchbox treat, or simply satisfying a sweet craving, this recipe promises cookies that are perfectly chewy, delightfully spiced, and absolutely unforgettable.
Remember, the best cookies are made with love and shared with others – though we won’t judge if you hide a few for yourself! Happy baking and enjoy the warm, wonderful world of homemade oatmeal cookies.
