Oatmeal Cookies Recipe
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5.0
159 reviews
Excellent
Oatmeal Cookies Recipe
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Old-fashioned oatmeal cookies are a timeless treat made with brown sugar, oats, cinnamon, and your favorite mix-ins. Soft, chewy, and simply delicious!
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Ingredients
- 1½ cups all-purpose flour (180g)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter room temperature (226g)
- 1 cup packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups old-fashioned rolled oats (280g)
- 1 cup raisins (or other mixins) (160g)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy, about 3 minutes
- Reduce speed to low. Add the eggs and vanilla, and beat until well mixed, about 1 minute. Add the flour mixture and beat until almost combined. Stir in the oats and the raisins. Scoop the dough into 2 tablespoon-sized balls, cover, and chill for 1 hour or up to 72 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Place the dough balls about 2 inches apart on the parchment-lined baking sheets.
- Bake for 12 to 14 minutes, or until the cookies are golden brown around the edges but still soft in the center. (The centers should still appear wet and shiny but will set up once cooled.) Let cool on the pans for a few minutes, then transfer to a wire rack and let cool completely.
Notes
- Weigh ingredients: Weighing the flour and oats is the best way to prevent accidentally using too much, which leads to dry cookies.
- Use room temperature ingredients. Make sure your butter and eggs are at room temperature to make them easier to incorporate into a cohesive cookie dough. If you forget to set out the butter, just use my simple tutorial for how to soften butter quickly.
- Don’t overmix the cookie dough to prevent the cookies from becoming tough when they bake. You can stir in the mix-ins by hand if desired.
- Use a cookie scoop to ensure each cookie is the same size. This promotes even baking, so all the oatmeal cookies are done at the same time. If your cookie scoop has a number on it, look for #40, which has a 2-tablespoon capacity.
Nutrition Information
Show Details
Calories
163kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
79mg
(3%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
207IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 79mg | 3% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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