Here’s a classic, chewy oatmeal cookie recipe that’s easy to make and delicious every time:
Chewy Oatmeal Cookies
Ingredients (makes ~24 cookies)
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- ½ tsp salt
- 3 cups (240g) old-fashioned oats
- 1 cup (150g) raisins or chocolate chips (optional)
Instructions
- Preheat oven:
- 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla:
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix dry ingredients:
- In a separate bowl, combine flour, baking soda, cinnamon, and salt.
- Gradually add dry mixture to wet ingredients.
- Add oats and mix-ins:
- Stir in oats and raisins or chocolate chips if using.
- Scoop cookies:
- Drop tablespoon-sized balls onto the prepared baking sheet, spacing ~2 inches apart.
- Bake:
- 10–12 minutes, until edges are golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Tips for Perfect Oatmeal Cookies
- Chewier cookies: Use more brown sugar than white sugar.
- Extra flavor: Toast oats lightly before mixing for a nutty taste.
- Add-ins: Walnuts, coconut, or dried cranberries work great too.
- Storage: Keep in an airtight container for up to a week, or freeze for longer.
If you want, I can also make a “5-Minute No-Bake Oatmeal Cookie” version that’s perfect for quick treats without turning on the oven.
Do you want me to make that version?