Description
This Best Oatmeal Cookies Recipe is an old-fashioned family favorite that delivers chewy, cozy, and easy-to-make cookies. Featuring rolled oats, brown sugar, and your choice of add-ins like raisins, chocolate chips, or nuts, these cookies bake up perfectly soft in the center with lightly golden edges for a delicious classic treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- Optional: 1/4 teaspoon ground nutmeg
Other Ingredients
- 3 cups old-fashioned rolled oats (not quick oats)
- 1 cup add-ins (choose one or mix: raisins, chocolate chips, chopped walnuts or pecans, or dried cranberries)
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy cleanup.
- Cream the butter and sugars: In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This is key to achieving soft and chewy cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pure vanilla extract. Scrape down the sides of the bowl to blend all ingredients evenly.
- Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, fine salt, and optionally the ground nutmeg for extra warmth in flavor.
- Combine: Slowly add the dry ingredients to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cookie texture tender.
- Fold in oats and add-ins: Stir in the old-fashioned rolled oats and your choice of add-ins (raisins, chocolate chips, nuts, or dried cranberries) until evenly distributed throughout the dough.
- Chill (optional but helpful): For thicker cookies, cover and chill the dough in the refrigerator for 20 to 30 minutes. This step can be skipped if you are short on time.
- Scoop and space: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges are set and lightly golden while the centers still appear slightly soft. They will continue to set as they cool on the baking sheet.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy the cookies warm or at room temperature for the best flavor and texture.
Notes
- Using old-fashioned rolled oats rather than quick oats provides the best chewy texture.
- Chilling the dough before baking helps control spreading and creates thicker cookies.
- Mix and match add-ins to customize flavor; nuts add crunch while dried fruits add chewiness and sweetness.
- Do not overmix once the flour is added to prevent tough cookies.
- Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
