Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add the Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5: Combine
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 6: Stir in the Oats
Fold in the rolled oats, then gently mix in the raisins and nuts if using.
Step 7: Scoop the Dough
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Oatmeal Cookies
- Use old-fashioned rolled oats for the best chewy texture.
- Don’t overbake—the cookies will continue to firm up as they cool.
- For extra flavor, add a pinch of nutmeg or cloves.
- Refrigerate the dough for 30 minutes if you prefer thicker cookies.
- Swap raisins for chocolate chips, dried cranberries, or chopped dates for a delicious twist.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Cookie dough can also be frozen in portions and baked straight from the freezer—just add 1–2 extra minutes to the baking time.
These classic oatmeal cookies are comforting, chewy, and full of homemade flavor. Whether you’re team raisins or no raisins, they’re sure to become a favorite! 🍪
