Buttery Oatmeal Cookies
Indulge in the irresistibly soft and chewy texture of Buttery Oatmeal Cookies, a timeless favorite that combines the comforting flavors of rolled oats, brown sugar, and a hint of cinnamon. Made with a generous amount of rich, creamy butter, these cookies boast a melt-in-your-mouth perfection with every bite. Customizable with optional raisins for a classic touch or chocolate chips for a decadent twist, this easy-to-follow recipe is ready in under 30 minutes, making it perfect for everything from cozy family afternoons to festive gatherings. Whether you enjoy them fresh out of the oven or store them for later, these oatmeal cookies are guaranteed to satisfy your sweet cravings. Perfectly golden and soft on the inside, they’re bound to become your go-to treat!
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Recipe Information
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
Fold in the old-fashioned rolled oats and optional raisins or chocolate chips, if using.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 736.8 g | 268% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 418.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 507 mg | 39% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
