Description
These deliciously irresistible oatmeal cookies combine the perfect balance of sweetness and warmth from cinnamon, making them a classic treat you’ll love baking and sharing. Loaded with old-fashioned rolled oats and your choice of raisins or chocolate chips, these cookies are soft in the center with delightfully crisp edges.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Add Oats and Optional Add-ins: Stir in the old-fashioned rolled oats and your choice of raisins or chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Using a tablespoon-sized scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft for the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- You can substitute raisins with chocolate chips or skip add-ins entirely based on preference.
- For chewier cookies, avoid overbaking and remove as soon as edges turn golden.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Using parchment paper for baking sheets makes cleanup easier and prevents sticking.
- Butter should be softened, not melted, for the best texture.
