Oatmeal cookies get a bad rap. People expect dry, bland, health-food imposters. Not these. These are chewy, buttery, cinnamon-warm, and dangerously good. The raisins are optional. The deliciousness is not.
One bowl. No mixer required. Ready in 20 minutes. Let’s fix oatmeal cookies’ reputation.
Step-by-Step Instructions
Cream Butter and Sugars
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients
Add eggs one at a time, then vanilla. Mix until combined.
Add Dry Ingredients
Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
Gradually add to wet mixture. Mix just until combined.
Add Oats and Mix-ins
Stir in oats until incorporated. Fold in raisins or chocolate chips if using.
Scoop and Bake
Scoop rounded tablespoons of dough onto baking sheets (2 inches apart).
Bake for 10-12 minutes until edges are golden, centers still look soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 minutes
Yield: 20-24 cookies
Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 1 week. Freeze dough balls for up to 3 months—bake from frozen, add 2-3 minutes. These cookies also freeze beautifully after baking.
- Pro tip: add a slice of bread to the container to keep them soft.
