Oatmeal Drop Cookies
Warm, chewy, and irresistibly nostalgic, these Oatmeal Drop Cookies are the ultimate homemade treat for any occasion. Packed with hearty old-fashioned rolled oats and a hint of cinnamon, these cookies deliver the perfect balance of sweet and spiced flavors. Optional mix-ins like plump raisins and crunchy walnuts add delightful texture and versatility, making each batch unique. Ready in just 25 minutes from start to finish, this recipe combines effortless preparation with crowd-pleasing results. Whether you’re baking for a family snack, a holiday platter, or a cozy pairing with your morning coffee, these oatmeal cookies are guaranteed to impress. Serve them fresh from the oven with a glass of milk, or store them for a delightful treat all week long. Perfect for fans of classic comfort food and home-baked goodness!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 100 grams granulated sugar
- 100 grams light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 180 grams old-fashioned rolled oats
- 100 grams raisins (optional)
- 50 grams chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, and if desired, fold in the raisins and chopped walnuts.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked for a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade oatmeal drop cookies with a glass of milk, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 500.0 g | 182% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 263.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 364 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2003 mg | 43% | |
*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.
