The Only Oatmeal Cookies Recipe You Ll Ever Use
Meet your new go-to treat: *The Only Oatmeal Cookies Recipe You’ll Ever Use*. These irresistibly chewy oatmeal cookies strike the perfect balance between soft, buttery centers and slightly crisp edges, making them an instant classic. Infused with warm hints of cinnamon and sweetened to perfection with both brown sugar and granulated sugar, they boast a rich depth of flavor. Featuring hearty old-fashioned rolled oats as the star ingredient, you can customize these cookies with plump raisins, crunchy walnuts, or pecans for added texture and richness. Ready in just 30 minutes, this easy recipe is perfect for bake sales, afternoon snacks, or satisfying late-night cravings. Plus, they'll stay fresh for days, thanks to their moist, tender crumb. With straightforward steps and pantry staples, this oatmeal cookie recipe is undeniably a must-have for every home baker.
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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 (optional)
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
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, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar 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 until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined and no streaks of flour remain.
Stir in the rolled oats, followed by the raisins and/or nuts, if using, until evenly distributed throughout the dough.
Using a medium cookie scoop or spoon, drop rounded tablespoons of 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 golden brown and the centers look slightly underdone. Be careful not to overbake.
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.
Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 128 mg | 3% | |
*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.
