Kossmans Oatmeal Cookies
Loaded with hearty rolled oats, warm cinnamon spice, and the option of sweet raisins or indulgent chocolate chips, Kossmans Oatmeal Cookies are the perfect balance of chewy and crisp. This classic recipe comes together in just 15 minutes of prep time, using simple pantry ingredients like brown sugar, vanilla extract, and baking soda to create a batch of 24 irresistible cookies. With golden edges and soft centers, these oatmeal cookies are baked to perfection in only 12 minutes and are ideal for an anytime treat or a comforting homemade dessert. Whether enjoyed fresh out of the oven or saved for later, these wholesome cookies are easy to make and sure to win over any crowd. Perfect for cookie lovers searching for a timeless recipe with a personalizable twist!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups 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, use a hand mixer or stand mixer to cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then, mix in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the rolled oats and, if desired, the raisins or chocolate chips, until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked. Do not overbake, as the cookies will continue to set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 795.1 g | 289% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 446.6 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 571 mg | 44% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3040 mg | 65% | |
*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.
