Lotsa Oatmeal Cookies
Get ready to indulge in the ultimate chewy, hearty treat with these "Lotsa Oatmeal Cookies." Packed with the rustic goodness of rolled oats and a hint of warming cinnamon, these classic cookies strike the perfect balance between soft centers and golden-crisp edges. Quick and easy to prepare in just 15 minutes, this recipe offers a choice of mix-ins, so you can customize with sweet raisins for a traditional flavor or chocolate chips for a decadent twist. Perfect for cookie jars, lunchboxes, or freezing for future cravings, these homemade delights bring nostalgic comfort with every bite. Ideal for busy bakers and oatmeal cookie fans alike, this recipe is a must-try for satisfying your sweet tooth while keeping it simple!
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Recipe Information
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 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, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Stir in the rolled oats by hand, followed by the raisins or chocolate chips if you're using them, until evenly distributed.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 758.3 g | 276% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 417.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 554 mg | 43% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2886 mg | 61% | |
*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.
