Oatmeal School Cookies
Soft, chewy, and packed with wholesome flavor, Oatmeal School Cookies are the ultimate nostalgic treat that’s perfect for lunchboxes, snack time, or a quick homemade dessert. These cookies strike the perfect balance between hearty old-fashioned rolled oats and a sweet, buttery base, enhanced with a touch of cinnamon for warmth. Customize the recipe with raisins for a classic touch or swap in chocolate chips for a delightful twist. Ready in under 30 minutes and yielding two dozen cookies, this kid-friendly recipe is ideal for busy mornings or casual baking afternoons. Plus, they store beautifully in an airtight container for up to five days, making them a fantastic make-ahead option for all your snacking needs.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 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 old-fashioned rolled oats
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring they are fully combined, then mix 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 to the wet ingredients, mixing just until incorporated.
Stir in the old-fashioned rolled oats and raisins (or chocolate chips if using) until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*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.
