Oatmeal Cookies
User Reviews
4.9
Oatmeal Cookies
Description
The recipe uses all-purpose flour enriched with cinnamon, baking soda, baking powder, and salt for leavening and flavor. Butter creamed with brown and granulated sugar provides a rich base, while eggs and vanilla add moisture and aroma. Rolled oats contribute chewy texture, complemented by sweet raisins and chopped walnuts for additional texture contrast. Dough balls are portioned evenly and baked on parchment-lined sheets.
Baked until the edges turn golden while the centers remain slightly soft, the cookies cool on sheets briefly before transferring to racks. This method preserves the chewy interior and prevents over-baking. They store well in airtight containers, maintaining their texture over days.
Substituting chocolate chips for raisins is a common variation. To keep cookies moist, placing a slice of bread in the container can help absorb moisture without direct contact with the cookies.
Ingredients
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter softened slightly (it should still be somewhat cold and firm
- 1 cup (200g) light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 2 egg large
- 1 1/2 tsp vanilla extract
- 3 cups (260g) rolled oats old fashioned
- 1 cup (153g) raisins preferably from a freshly opened package
- 1 cup (118g) walnuts chopped
Instructions
- Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- Mix in one egg, then blend in second egg and vanilla.
- Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
- Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store in an airtight container at room temperature.
Notes
- Use old-fashioned rolled oats; quick oats will alter the cookie texture negatively.
- Chocolate chips can replace raisins for a different flavor profile.
- To maintain cookie softness after baking, place a slice of bread in the storage container without letting it touch the cookies directly.
User Reviews
Overall Rating
4.9
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