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Oatmeal Cookies

These Oatmeal Cookies are big and chewy, super easy to make and they're good for you. Add chocolate chips, raisins, or nuts and watch them disappear!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 24
Calories: 237 kcal
Course: Dessert , Baked Goods , Brunch
Cuisine: American

Ingredients

  • 1 cup butter salted, softened
  • 1 cup brown sugar
  • ½ cup sugar granulated
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cup all-purpose flour
  • 3 cups quick cooking oats
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
Optional Ingredients
  • 1 cup raisins
  • 1 cup chocolate chips
  • ½ cup pecans

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
  2. In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. Add the eggs and vanilla extract; beat well.
  3. In another medium size bowl, combine together the flour, quick cooking oats, salt, cinnamon and baking soda. Add this to the butter mixture; mix well.
  4. If adding any of the optional ingredients, add them now and fold them in to the cookie dough.
  5. Drop by tablespoons or small ice cream scoops onto the prepared baking sheets.
  6. Bake for 12 to 15 min or until golden around the edges.
  7. Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling.

Notes

  • The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
  • For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
  • For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
  • Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
  • Recipe yields 24 cookies.
  • Room temperature ingredients. The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
  • Use a cookie scoop. For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
  • Cool on the pan. Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
  • Storage: Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy. Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.

Nutrition Information

Serving 1cookie Calories 237kcal (12%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 36mg (12%) Sodium 43mg (2%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 275IU (6%) Vitamin C 0.4mg (0%) Calcium 29mg (3%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 237

% Daily Value*

Serving 1cookie
Calories 237kcal 12%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 43mg 2%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 275IU 6%
Vitamin C 0.4mg 0%
Calcium 29mg 3%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.