Classic Oatmeal Cookies
Classic Oatmeal Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins, optional
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Stir in the old-fashioned rolled oats and optional raisins until evenly distributed.
⏱️ 2 min
- 6
Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. They may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Oatmeal Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins, optional
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Stir in the old-fashioned rolled oats and optional raisins until evenly distributed.
⏱️ 2 min - 6
Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. They may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350 - 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min