Description
This classic oatmeal cookie recipe features toasted old-fashioned oats combined with warm spices and a buttery dough, resulting in perfectly chewy and flavorful cookies. Optional raisins or chocolate chips add a delightful touch of sweetness. These cookies are easy to make, perfect for snacking, and yield 24 delicious servings.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-Ins (Optional)
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Prepare Oats and Preheat Oven: Preheat the oven to 350°F. Spread the oats evenly on a rimmed baking sheet and toast them, stirring once halfway through, until they turn golden and fragrant, about 8–10 minutes. Remove from oven and allow the oats to cool completely before using.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, cornstarch, kosher salt, and the cooled toasted oats until evenly combined.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the unsalted butter, packed light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, about 1–2 minutes. Then, beat in the eggs one at a time, mixing thoroughly after each addition. Finally, add the pure vanilla extract and mix until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients, beating on low speed or stirring just until combined. Avoid overmixing. Gently fold in the raisins or chocolate chips if using.
- Shape Cookies: Using a tablespoon or cookie scoop, drop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper. Space the cookies approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in batches at 350°F for 10 to 12 minutes or until the edges are crisp and the centers are set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting the oats enhances their flavor and adds a nutty depth to the cookies.
- You can substitute raisins with chocolate chips for a different flavor profile.
- Make sure butter is at room temperature for easier creaming with sugars.
- Store cookies in an airtight container at room temperature for up to one week.
- For chewier cookies, slightly underbake and allow them to set on the baking sheet.
