Oatmeal Cookies Recipe
User Reviews
5
Oatmeal Cookies Recipe
Description
The Oatmeal Cookies Recipe mixes all-purpose flour with baking soda, baking powder, salt, and cinnamon to develop flavor and structure. Butter and sugars are creamed together until fluffy, then eggs and vanilla are incorporated to enrich the dough. The dry ingredients are combined, followed by rolled oats and raisins, which add chewy texture and bursts of sweetness.
Chilling the dough from 1 hour up to 72 hours solidifies the fats and enhances flavor. Cookies are scooped onto parchment-lined sheets spaced apart to allow spreading during baking at 350°F. The baked cookies have golden edges and soft centers that appear shiny and slightly wet before cooling to set. Cooling on racks prevents sogginess.
Weighting ingredients prevents overly dry cookies, and room temperature ingredients ensure proper mixing. Using a cookie scoop promotes uniform size and consistent baking. Handling dough gently avoids toughness while allowing for mix-ins to be evenly distributed.
Ingredients
- 1½ cups all-purpose flour (180g)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup butter room temperature (226g, unsalted
- 1 cup light brown sugar 220g, packed
- ½ cup granulated sugar (100g)
- 2 large egg
- 2 teaspoons vanilla extract
- 2½ cups rolled oats 280g, old-fashioned
- 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 flour and oats to avoid excess that causes dry cookies.
- Use room temperature butter and eggs for easier mixing and better texture.
- Avoid overmixing dough to prevent tough cookies; mix in oats and raisins by hand if preferred.
- Use a #40 cookie scoop (2 tablespoons) for uniform cookie size and even baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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