Description

These deliciously irresistible oatmeal cookies combine the perfect blend of soft, chewy oats with the warm flavors of cinnamon and vanilla. Enhanced with optional raisins or chocolate chips, these cookies bake to a golden brown on the edges while remaining soft and satisfying in the center. Perfect for an afternoon snack or a sweet treat to share with family and friends.

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

Other Ingredients

3 cups old-fashioned rolled oats
1 cup raisins or chocolate chips (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will give your cookies a tender texture.
Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until all are fully incorporated and the batter is smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
Incorporate Oats and Add-ins: Fold in the rolled oats and your choice of raisins or chocolate chips gently, ensuring they are evenly distributed throughout the dough.
Portion Cookies: Using a tablespoon, scoop out portions of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For chewier cookies, slightly underbake by removing them at the 10-minute mark.
Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Substitute raisins with chocolate chips or nuts based on preference.
Store cookies in an airtight container at room temperature for up to 5 days.
For softer cookies, store with a slice of bread to maintain moisture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American