Description
These oatmeal cookies are soft, chewy, and packed with flavor. Perfect for breakfast or a sweet snack, they’re easy to make and loved by everyone!
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the wet ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- For the mix-ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- 3. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- 4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6. Fold in the oats and raisins or chocolate chips (if using).
- 7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- 8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- 9. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them. Store in an airtight container for up to 5 days or freeze for longer storage.