The Best Oatmeal Cookies Ever
Soft, chewy, and bursting with warm, comforting flavors, *The Best Oatmeal Cookies Ever* are a timeless treat that strikes the perfect balance of sweetness and texture. Made with a classic combination of butter, brown sugar, and old-fashioned rolled oats, these cookies are elevated with a hint of cinnamon for a cozy, spiced twist. Whether you prefer them studded with plump raisins, rich chocolate chips, or crunchy nuts, there's endless customizability to suit every palate. Ready in under 30 minutes, these easy-to-make cookies are ideal for any occasion, from afternoon snacks to holiday dessert spreads. Enjoy them fresh out of the oven for a soft center and crisp edges, or store them for later—though they won’t last long! Indulge in the best oatmeal cookie recipe that guarantees delight in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 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
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Raisins or chocolate chips (optional)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a handheld or stand mixer on medium speed until creamy and well-combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in the rolled oats, and if desired, fold in the raisins, chocolate chips, or chopped nuts.
Using a cookie scoop or tablespoon, 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 look slightly soft.
Allow the cookies to cool on the baking sheet 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 |
5542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 773.0 g | 281% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 419.2 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 622 mg | 48% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3254 mg | 69% | |
*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.
