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Soft Oatmeal Cookies there’s just nothing that can quite compare. Perfectly golden outside with a sweet and chewy interior, this cookie is a classic for a reason. Keep these on the counter for any sweet snack on the go and feel your quality of life dramatically improve!
Is there anything quite like an oatmeal cookie? Its chocolate chip friend might get a little more attention than the humble oatmeal cookie but that doesn’t mean that this little cookie is any less of a show stopper. Is there anything like the aroma that fills your house as these bake away?
How do you like your oatmeal cookie? Do you prefer it simple and plain or loaded with chocolate chips, raisins, or nuts? My favorite way to make these cookies is such a simple and classic recipe with a few raisins. Perfectly sweet, wonderfully seasoned, and so golden brown it’ll make yor heart skip a beat.
Oatmeal Cookies
What more can be said about these stellar little stars? I like my oatmeal cookies to be soft and chewy with plump little raisins studding that golden surface. Sometimes I find myself dreaming about these cookies, their perfectly sweet but still perfectly seasoned bite.
Ingredients
- Dry ingredients – All purpose flour, salt, baking powder, cinnamon, and quick cook oats.
- Wet ingredients – Unsalted butter, brown sugar, eggs, and vanilla extract.
- Raisins – You can use any kind of raisins you’d like! Or you can even omit them if you’re a raisin hater – I’ll forgive you for it.
What Else Can I Use In My Cookies?
Consider these little cookies a blank canvas for whatever flavors you’d like to create!
- Peanut butter chips
- Chocolate chips
- Toffee bits
- Nuts – almonds, pecans, pistachios, walnuts, etc.
- Chopped dried apricots
- Coconut flakes
- Dried cranberries – be careful they’re tart!
How To Make Soft Oatmeal Cookies
- Preheat the oven to 375 F degrees. Line 2 cookie sheets with parchment paper.
- Combine the wet ingredients: In a medium bowl cream together the butter and the sugars together until well combined. Beat in the eggs and vanilla extract until light and fluffy.
- Combine the dry ingredients: In another bowl, combine the flour, baking soda, salt and cinnamon. Add to the butter mixture and stir. Mix in the oats using a spatula. If adding raisins, fold them into the cookie dough now.
- Bake the cookies: Drop by tablespoons or small ice cream scoops onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Can I Use Rolled Oats Instead?
If you don’t have any quick oats lying around, you can always substitute them for rolled oats instead! Just add the rolled oats a 1/2 cup at a time till thoroughly moistened to ensure we won’t get any raw pockets and follow the directions as usual. Sadly steel cut oats can’t be used as they won’t bake properly in the oven.
Leftovers
Cool the oatmeal cookies completely before storing them.
Store oatmeal cookies in an airtight container or resealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
Freezing
Allow the cookies to cool completely. Place them in a single layer, not touching, on a baking sheet lined with parchment paper and freeze them until frozen solid. This will ensure the cookies won’t stick together.
Once they’re frozen solid, place them in a freezer bag and freeze for 4 to 5 months. You can also freeze them in airtight containers.
Baking Frozen Cookies
To thaw, take them out of the containers and let them sit at room temperature so that condensation doesn’t form and make them soggy. You can also reheat frozen or thawed cookies in the oven at 275 F degrees for 10 to 15 minutes.
Craving More Delicious Cookies?
- Chocolate Chip Cookies
- Classic Shortbread Cookies
- Sour Cream Cookies
- Lemon Shortbread Cookies
- Peanut Butter Cookies
- Amish Sugar Cookies
- Twix Cookies
- Snickerdoodles
Soft Oatmeal Cookies
Ingredients
- 1 cup butter unsalted, softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon ground
- 3 cups quick cooking oats
- 1 cup raisins optional
Instructions
- Preheat the oven to 375 F degrees. Line 2 cookie sheets with parchment paper.
- In a medium bowl cream together the butter and the sugars together until well combined. Beat in the eggs and vanilla extract until light and fluffy.
- In another bowl, combine the flour, baking soda, salt and cinnamon. Add to the butter mixture and stir. Mix in the oats using a spatula. If adding raisins, fold them into the cookie dough now.
- Drop by tablespoons or small ice cream scoops onto the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cool cookies on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
