Description
Deliciously soft and chewy oatmeal cookies, packed with wholesome oats and warm spices. These classic treats are easy to make and perfect for a comforting snack or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the rolled oats to evenly combine.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer or whisk to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-sugar mixture until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Add Optional Mix-ins: Fold in raisins or chocolate chips if using, ensuring they are evenly distributed through the dough.
- Shape Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers are still soft.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to set on the baking sheet after removing from the oven.
- Add nuts like walnuts or pecans for extra crunch and flavor.
- Store cookies in an airtight container at room temperature for up to 1 week.
- To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.
