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Oatmeal Cookie Recipe

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These classic oatmeal cookies are perfectly soft and chewy with crisp edges, featuring warm cinnamon and wholesome oats. This easy recipe creates bakery-quality cookies using simple pantry ingredients—ideal for family snacking, lunchboxes, or cookie swaps.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • Optional: 1 cup chocolate chips, raisins, or chopped nuts

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial for tender cookies, so don’t rush it.
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand just until combined. Don’t overmix—stop as soon as you no longer see streaks of flour.
  6. Fold in oats: Using a wooden spoon or sturdy spatula, fold in the oats until they’re evenly distributed throughout the dough. If you’re adding chocolate chips, raisins, or nuts, fold those in now as well.
  7. Scoop cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. The cookies will spread during baking, so don’t crowd them.
  8. Bake: Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to cook on the hot baking sheet after you remove them from the oven.
  9. Cool properly: Let the cookies cool on the baking sheet for 5 minutes—this is when they’ll firm up. Then transfer them to a wire cooling rack to cool completely. If you try to move them too soon, they’ll fall apart.
  10. Store and enjoy: Once completely cooled, store your oatmeal cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to one week.

Notes

  • Don’t overbake: Oatmeal cookies continue cooking on the hot pan after removal from the oven. They should look slightly underdone in the center when you take them out.
  • Room temperature ingredients matter: Cold eggs and butter won’t incorporate properly, affecting texture.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour, making dry cookies.
  • Chill the dough: If your kitchen is warm or your dough seems too soft, refrigerate it for 30 minutes before scooping. This prevents excessive spreading.
  • Uniform size: Use a cookie scoop for evenly sized cookies that bake at the same rate.

Nutrition

Find it online: https://focialy.com/oatmeal-cookie-recipe/