Very Soft Rolled Oat Cookies
Indulge in the ultimate comfort treat with these Very Soft Rolled Oat Cookies, a delightful twist on the classic oatmeal cookie that guarantees pillowy softness in every bite. Packed with hearty rolled oats and sweetened with a perfect blend of rich brown sugar and granulated sugar, these cookies are lightly spiced with cinnamon for a warm, cozy flavor. The optional addition of raisins or chocolate chips adds a delightful burst of texture and sweetness, making them perfect for snacks, desserts, or even a quick breakfast treat. Quick and easy to prepare in under 30 minutes, this recipe features simple pantry staples and baking techniques to create irresistibly soft, chewy cookies that stay moist for days. Whether you enjoy them fresh out of the oven or stored for later, these cookies are sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
If using raisins or chocolate chips, gently fold them into the cookie dough using a spatula.
Using a tablespoon or cookie scoop, drop rounded dough balls 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. The centers should still look slightly underbaked.
Remove the cookies from the oven and let them 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 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 717.4 g | 261% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 448.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 550 mg | 42% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2700 mg | 57% | |
*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.
