Get ready to fill your home with the most intoxicating aroma of buttery, warm-spiced cookies. This is the ultimate recipe for classic oatmeal cookies, delivering everything you dream of: wonderfully crisp edges, an incredibly soft and chewy center, and a deep, caramel-like sweetness from a generous amount of brown sugar. These are the timeless, comforting cookies that memories are made of.
Prep Time: 15 mins
Total Time: 30-35 mins (includes baking and cooling time)
Servings: About 30 cookies
Ingredients:
- 1 cup unsalted butter softened to room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or semi-sweet chocolate chips
Instructions:
- Preheat and Prepare: Position your oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and sea salt. This ensures the leavening and spices are evenly distributed.
- Cream Butter and Sugars: In a large bowl with an electric mixer or in the bowl of a stand mixer, beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed until the mixture is pale, light, and fluffy, about 3-4 minutes. Don’t rush this step!
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- Mix in Flour: Reduce the mixer speed to low and gradually add the flour mixture, mixing only until the flour streaks have just disappeared.
- Stir in Oats and Raisins: Remove the bowl from the mixer. Using a sturdy spatula, stir in the rolled oats and raisins (or chocolate chips) until they are evenly incorporated. The dough will be thick and hearty.
- Scoop the Dough: Drop heaping, rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Bake to Golden Perfection: Bake for 12-14 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers look slightly soft and underdone.
- Cool Completely: Let the cookies cool on the baking sheets for 5 minutes. This allows them to set. Then, transfer the cookies to a wire rack to cool completely.
Recipe Notes:
- The Secret to Chewy Cookies: The high ratio of brown sugar to white sugar is key for that perfectly soft and chewy texture. Pulling them from the oven while the centers are still soft is also crucial.
- Room Temperature is Non-Negotiable: Using softened butter and room temperature eggs is essential for the creaming process, which incorporates air into the dough for a lighter texture.
- Oats Make a Difference: For the best texture, use old-fashioned rolled oats. Quick-cook oats can make the cookies dry and dense, while steel-cut oats will not soften properly.
- For Thicker Cookies: If you prefer less spread, chill the cookie dough for 30-60 minutes before scooping and baking. This also deepens the flavor.
- Storage Secrets: Store cookies in an airtight container at room temperature for up to a week. To keep them extra soft, add a slice of bread to the container!
There you have it – a batch of purely comforting, buttery, and perfectly chewy oatmeal cookies. This classic recipe is a true crowd-pleaser, destined to become your go-to for any occasion that calls for a genuinely delicious homemade treat. Happy baking!
Estimated Nutritional Information (per cookie)
Calories: 155; Protein: 2g; Carbohydrates: 22g; Fat: 7g; Fiber: 1g; Sugar: 14g; Sodium: 85mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
