Go Back
–+ servings
Stack dyal five Oatmeal Cookies raisin cookies mḥarzin mzyan, mḥṭṭīn ʿla ṣḥn de bois, w f lbackground cooling rack.

Oatmeal Cookies

These old‑fashioned oatmeal cookies stay perfectly chewy for days, thanks to a brief dough‑rest and just‑under‑done centers. Generations of bakers will love how easily they adapt to add‑ins and substitutions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Dough Rest 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter - room temperature
  • ¾ cup brown sugar - packed
  • ½ cup granulated sugar
  • 2 large eggs - room temperature
  • 2 teaspoon pure vanilla extract
  • 1½ cups all‑purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt - plus extra for sprinkling
  • 3 cups old‑fashioned rolled oats
  • Optional — raisins - 1 cup
  • Optional — chocolate chips - 1 cup mini or regular
  • Optional — chopped walnuts - ½ cup
  • Optional — coconut flakes - ½ cup

Equipment

  • 1 Stand or hand mixer (with paddle or beaters)
  • 1 Large mixing bowl (heat‑proof glass or stainless)
  • 1 Medium mixing bowl (for dry ingredients)
  • 1 Whisk (wooden‑handled)
  • 1 Cookie scoop (1½ Tbsp (or 1.5″ diameter))
  • 2 Baking sheets (half‑sheet size, rimmed)
  • 1 Parchment Paper (optional, for easier cleanup)
  • 1 Wire cooling rack
  • 1 Digital oven thermometer (optional for accuracy)

Method
 

  1. Beat butter and both sugars until light and fluffy
    Top‑down view of a glass bowl on marble, pale, soft dough being mixed by a teal hand mixer.
  2. Incorporate eggs one at a time and mix in vanilla
    Overhead view of a glass mixing bowl on a marble countertop, showing fluffy creamed butter and sugar with a cracked egg in the center and a whisk resting inside.
  3. Whisk together flour, cinnamon, baking soda, and salt
    Flat‑lay of a glass bowl on a marble countertop holding smooth, light‑brown cookie batter topped with rolled oats, ready to be folded in.
  4. Chill dough to fully hydrate oats and deepen the flavor
    Two stainless‑steel baking sheets on a marble countertop—left sheet with fifteen evenly rolled cookie dough balls in neat rows, right sheet with a pile of flour and two small salt & pepper shakers above.
  5. Bake until edges are set but centers remain soft
    Stack dyal five Oatmeal Cookies raisin cookies mḥarzin mzyan, mḥṭṭīn ʿla ṣḥn de bois, w f lbackground cooling rack.

Nutrition

Serving: 60gCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 0.2mgCalcium: 20mgIron: 1.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!