The BEST Oatmeal Cookie Recipe (no Raisins)

Name: The BEST Oatmeal Cookie Recipe (no Raisins)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36 small cookies
Ingredients: 1 cup salted butter; 3/4 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoon vanilla extract; 2 1/4 cups rolled oats; 1 3/4 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon

User Reviews

4.6

216 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
36 small cookies
Calories
119 kcal
Course
Dessert, Baked Goods
Cuisine
American

The BEST Oatmeal Cookie Recipe (no Raisins)

Talon Wilson

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Soft and chewy, this is a classic yet great recipe for oatmeal cookies. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.

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Ingredients

Servings

1 cup salted butter softened
3/4 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
2 1/4 cups rolled oats
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon optional (not in my original recipe)

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Instructions

Preheat the oven to 325° F. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl or the bowl of a stand mixer, cream butter with white and brown sugar until it becomes lighter in color and fluffy, about 3-4 minutes.
Add large eggs and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and salt). If you love cinnamon in your oatmeal cookies (not in my original recipe), add that here now as well.
Gradually mix the flour mixture into the wet ingredients on medium speed.
Stir in old-fashioned oats and any mix-ins like chocolate chips or sweet raisins if you're using.
Using a medium cookie scoop, scoop cookie dough balls onto the lined baking sheet.
Bake for 9-12 minutes or until the edges are golden brown and the centers are soft but not gooey.
Cool for 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.

Notes

I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
For oatmeal raisin cookies, add 1 cup of raisins and 1 teaspoon of ground cinnamon to the cookie dough before scooping.
For oatmeal raisin cookies, add 1 cup
of
raisins and 1 teaspoon
of
ground cinnamon to
the
cookie dough before scooping.
For oatmeal chocolate chip cookies, add 1-1 1/2 cups of chocolate chips to the cookie dough before scooping.
For oatmeal chocolate chip cookies, add 1-1 1/2 cups
of
chocolate chips to
the
cookie dough before scooping.

Nutrition Information

Show Details

Calories 119kcal (6%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 24mg (8%) Sodium 94mg (4%) Potassium 43mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 173IU (3%) Vitamin C 0.002mg (0%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36small cookies

Amount Per Serving

Calories 119 kcal

% Daily Value*

Calories	119kcal	6%
Carbohydrates	15g	5%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	24mg	8%
Sodium	94mg	4%
Potassium	43mg	1%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	173IU	3%
Vitamin C	0.002mg	0%
Calcium	13mg	1%
Iron	1mg	6%