Oatmeal Cookies
A soft, chewy classic oatmeal cookie recipe that skips raisins for a universally pleasing flavor.
Ingredients
For the Cookie Dough
- 1 cup salted butter, softened Use unsalted + 1/4 tsp extra salt if that's what you have
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Use room-temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups rolled oats (old-fashioned)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional) Not in the original recipe
Instructions
Preparation
- Preheat your oven to 325°F (162°C). Line two light-colored baking sheets with parchment paper.
- In a large bowl or the bowl of a stand mixer, cream the softened butter with the brown and granulated sugars until lighter in color and fluffy, about 3–4 minutes.
- Add the eggs, one at a time, then stir in the vanilla until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in cinnamon here if using.
- Gradually add the dry ingredients to the wet on medium speed (or fold by hand) until just combined.
- Fold in the rolled oats and any mix-ins such as chocolate chips or nuts.
Baking
- Using a medium cookie scoop, portion dough onto the lined baking sheets, leaving 2 inches between cookies.
- Bake for 9–12 minutes, until the edges are golden and centers are set but still soft.
- Let cookies cool on the hot baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For chewier cookies, you can swap half the all-purpose flour for bread flour. If you prefer oil-free or dairy-free, try a vegan butter substitute and an egg replacer — baking results will vary.