Description
Deliciously soft and chewy oatmeal cookies, perfect for the fall season. Easy to customize with your favorite add-ins.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup add-ins (raisins, chocolate chips, or chopped nuts)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter with brown and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, then stir in vanilla.
- Whisk together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add to wet mixture.
- Fold in oats and chosen add-ins until just combined.
- Scoop 2-tablespoon-sized mounds onto prepared baking sheets, spacing about 2 inches apart. Bake 10–12 minutes until edges are set but centers still look slightly underdone.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Measure flour correctly and avoid overbaking for best results. Consider chilling the dough in warm kitchens.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American