These Are the Best Oatmeal Cookies
Soft, chewy, and irresistibly flavorful, these are truly the best oatmeal cookies you’ll ever bake. Packed with wholesome old-fashioned rolled oats, a hint of warm cinnamon, and a perfect balance of sweetness from brown sugar and your choice of raisins or chocolate chips, these cookies offer a timeless comfort that everyone loves. Buttery and tender in texture, they’re quick to make with just 15 minutes of prep time, making them a go-to treat for busy bakers. Customize them with optional chopped nuts for extra crunch and enjoy them fresh or from the freezer for days to come. Perfect for snack time, sharing, or satisfying cravings, this classic oatmeal cookie recipe is an essential addition to your collection.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 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
- 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, cream together the softened butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Gently fold in the rolled oats, raisins or chocolate chips, and chopped nuts (if using) with a spatula.
Using a tablespoon or cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Avoid overbaking to keep the cookies chewy.
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 a week, or freeze for longer storage.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 16.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 130 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.
