Oatmeal Cookies

Oatmeal Cookies

Chewy centers and crisp edges define these cinnamon-spiced oatmeal cookies.

Total 52 min Makes 24 cookies Calories 178/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These oatmeal cookies balance a buttery, brown-sugar dough with hearty rolled oats for a chewy texture and toasty flavor. A touch of cinnamon warms the batter, while a rest before baking helps the edges turn golden and crisp. They suit an afternoon snack, lunchbox treat, or cookie jar staple.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

Method

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.

  3. Beat in the eggs one at a time, then mix in the vanilla extract.

  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

  5. Gradually stir the flour mixture into the butter mixture until just combined.

  6. Fold in the rolled oats and raisins until evenly distributed throughout the dough.

  7. Chill the dough in the refrigerator for 30 minutes to firm up the butter and prevent excessive spreading.

  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

  9. Bake in the preheated oven until the edges are golden brown but the centers still look slightly soft, 10 to 12 minutes.

  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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    Oatmeal Cookies

    These oatmeal cookies balance a buttery, brown-sugar dough with hearty rolled oats for a chewy texture and toasty flavor. A touch of cinnamon warms the batter, while a rest before baking helps the edges turn golden and crisp. They suit an afternoon snack, lunchbox treat, or cookie jar staple.

    52 min 24 cookies 178 cal

    Ingredients

    • 1 cup unsalted butter, softened
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 3 cups old-fashioned rolled oats
    • 1 cup raisins

    Method

    1. 1

      Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

    2. 2

      In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.

    3. 3

      Beat in the eggs one at a time, then mix in the vanilla extract.

    4. 4

      In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

    5. 5

      Gradually stir the flour mixture into the butter mixture until just combined.

    6. 6

      Fold in the rolled oats and raisins until evenly distributed throughout the dough.

    7. 7

      Chill the dough in the refrigerator for 30 minutes to firm up the butter and prevent excessive spreading.

    8. 8

      Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

    9. 9

      Bake in the preheated oven until the edges are golden brown but the centers still look slightly soft, 10 to 12 minutes.

    10. 10

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.