Description
These crispy chewy oatmeal cookies strike the perfect balance between a golden, crunchy edge and a soft, tender center. Easy to make and endlessly customizable with raisins, chocolate chips, or nuts, they’re the ideal treat for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
3 cups old-fashioned rolled oats
1 cup raisins, chocolate chips, or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the oats and any desired mix-ins like raisins, chocolate chips, or nuts.
- Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake to keep the cookies chewy.
Rolled oats provide the best texture; quick oats can be used in a pinch.
For crispier cookies, flatten dough slightly and bake a bit longer.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
Try variations like dried cranberries, white chocolate, or spiced additions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
