Description
These classic oatmeal cookies offer a comforting, chewy texture with a perfect balance of warmth and sweetness. Made with simple pantry staples like rolled oats, brown sugar, and cinnamon, they are quick and easy to prepare. Customize with your choice of raisins, chocolate chips, nuts, or make a gluten-free version to suit your dietary needs. Ideal for snacks, breakfast, or dessert, these oatmeal cookies are sure to become a favorite anytime treat.
Ingredients
Scale
Dry Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 1 cup All-Purpose Flour (or almond flour for gluten-free option)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- Optional spices (such as pumpkin pie spice for variations)
Wet Ingredients
- 1/2 cup Butter, softened
- 3/4 cup Brown Sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla Extract
Optional Mix-ins
- 1/2 cup Raisins
- 1/2 cup Chocolate Chips (semi-sweet or dark)
- 1/2 cup Chopped Nuts (walnuts or pecans)
- 1/4 cup Coconut Flakes
- 1/4 cup Pumpkin Puree (for spiced pumpkin variation)
Instructions
- Prep Your Ingredients: Gather and measure all ingredients. Allow the butter to soften at room temperature for easier mixing.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, spices (if using), and salt to evenly distribute the leavening agent and spices.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with brown sugar until the mixture is light and fluffy, which helps create the perfect texture.
- Add Eggs and Vanilla: Beat in the egg one at a time, followed by the vanilla extract. This adds moisture and a lovely aroma to the dough.
- Combine and Fold in Oats and Add-ins: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the rolled oats and your chosen mix-ins like raisins, chocolate chips, or nuts.
- Scoop and Bake: Using a cookie scoop or spoon, place dough balls evenly spaced on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes until the edges are golden but centers remain soft.
- Cool and Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they remain chewy and tender.
Notes
- Use old-fashioned rolled oats for the best chewy texture — avoid quick oats or steel-cut oats.
- Do not overbake; remove cookies when edges are golden and centers are slightly underdone to keep them soft.
- Butter should be at room temperature for even mixing and tender crumbs.
- Chill the dough for 30 minutes for better flavor melding and to control cookie spread while baking.
- Add mix-ins last to prevent overmixing and breaking the ingredients.
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness and chewiness.
- Freeze cookies in a single layer to store up to three months; reheat gently to restore softness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: oatmeal cookies, chewy cookies, classic cookies, gluten-free cookies, easy cookies, cinnamon cookies, raisin cookies, chocolate chip cookies
