Toasted Oatmeal Cookies
Elevate your cookie game with these irresistible Toasted Oatmeal Cookies, a perfect blend of nutty richness and chewy decadence. This recipe stands out by incorporating toasted old-fashioned rolled oats, which add a deep, golden flavor and a subtle crunch to every bite. With the warm notes of cinnamon perfectly complementing the buttery base and your choice of mix-ins—raisins, chocolate chips, or crunchy nuts—these cookies are endlessly customizable to suit any craving. Ready in just 25 minutes, they’re ideal for a quick dessert or afternoon snack. Whether you prefer them soft and chewy or with a slightly crisp edge, these oatmeal cookies are a timeless classic that will earn a spot in your favorite bakes rotation. Don’t forget to enjoy them fresh from the oven with a cold glass of milk!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 count Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Chopped nuts (optional)
- 1 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Spread the rolled oats evenly on a rimmed baking sheet. Toast them in the preheated oven for 8-10 minutes, stirring halfway through, until they are lightly golden and aromatic. Allow the oats to cool while preparing the rest of the ingredients.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand or stand mixer on medium speed.
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the toasted oats, as well as the nuts and raisins or chocolate chips if using, until evenly distributed.
Scoop the dough into rounded tablespoons and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden but the centers still appear slightly underbaked for a chewy texture. For crispier cookies, bake an additional 1-2 minutes.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 695.1 g | 253% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 417.1 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 564 mg | 43% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2916 mg | 62% | |
*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.
