Here’s a classic Oatmeal Cookies 🍪 recipe—soft, chewy, and full of hearty oats:
Ingredients (Makes about 24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3 cups (240 g) old-fashioned rolled oats
- Optional add-ins: ½ cup raisins, chocolate chips, or chopped nuts
Instructions
- Preheat Oven
- Preheat oven to 175 °C (350 °F).
- Line baking sheets with parchment paper.
- Make the Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture.
- Stir in oats and any optional add-ins.
- Shape Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Flatten slightly with the back of a spoon or your fingers.
- Bake
- Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
✅ Tips:
- For chewier cookies, slightly underbake them and let them set on the baking sheet.
- You can toast the oats lightly beforehand for a nuttier flavor.
- These cookies keep well in an airtight container for up to a week, or freeze for longer storage.
I can also give a quick 3-ingredient oatmeal cookie recipe that’s super easy and no flour required if you want. Do you want me to share that?
