What could possibly be so good that it keeps our team talking about it for weeks? You guessed it…these insanely delicious Oatmeal Cookies! The golden crispy edges and chewy center had us hooked! We added raisins for the classic oatmeal raisin cookie, but feel free to swap out the raisins for your own favorite cookie add-ins. I’ll share a few different options below. Just know these oatmeal cookies are the absolute best way to satisfy your sweet tooth on a budget!
Should You Chill The Cookie Dough?
Many cookie recipes suggest chilling the cookie dough in the refrigerator prior to baking. This is to prevent the cookies from spreading too much in the oven as they bake. We tested these oatmeal cookies two different ways. First, chilling the dough for 30 minutes prior to baking, and second, baking the cookies without chilling the dough. We actually preferred the texture of the cookies without chilling the dough. It yielded a thinner cookie with crispy edges and a perfect chewy center. However, this is more of a personal preference. If you prefer a thicker cookie, then feel free to refrigerate the cookie dough for 30-60 minutes prior to baking.
Storing Oatmeal Cookies
So what happens when you’re feeling snack-ish, you’re craving something sweet, and you forgot about the extra oatmeal cookies that you stashed in your freezer? You realize you just hit the jackpot!! That’s exactly what happened to us at the studio. We had extra cookies that we stored in the freezer and were super excited to gobble them up 2 weeks later. These cookies store very well in an air-tight container at room temperature for up to 1 week or store in a freezer-safe bag for up to 3 months. When you’re in the mood for a little something sweet, just take one or two cookies out of the freezer, thaw at room temperature and enjoy!
Recipe by Cook Good Recipes
These delicious Oatmeal Cookies are crispy around the edges and soft & chewy in the center. The perfect way to satisfy your sweet tooth!
Servings: 18 cookies
Prep time: 15 minutes
Cook time: 13 minutes
Total time: 28 minutes
Ingredients
- ($1.33)
- ($0.17)
- ($0.27)
- ($0.14)
- ($0.25)
- ($0.20)
- ($0.02)
- ($0.02)
- ($0.05)
- ($0.39)
- ($0.93)
InstructionsÂ
- Preheat the oven to 350°F. In a large mixing bowl, add the softened butter, white sugar, and brown sugar. Blend the ingredients together with a hand mixer until smooth.
- Add the egg and vanilla extract to the bowl and blend with the sugar mixture until smooth.
- Next in a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, and cinnamon) until well combined. Add the rolled oats to the dry ingredients and mix until combined.
- Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.
- Next add the raisins to the bowl and fold them into the cookie dough with a spatula.
- Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You’ll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.*
- Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
Notes
*Feel free to chill the entire dough in the refrigerator for 30 minutes if you do not want the cookies to spread too much.Â
Nutrition
Serving: 1cookie Calories: 173kcal Carbohydrates: 26g Protein: 2g Fat: 7g Sodium: 153mg Fiber: 1g
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How to Make Oatmeal Cookies – Step by Step Photos
Preheat the oven to 350°F. In a large mixing bowl, add 10 Tbsp of softened butter, 1/2 cup granulated white sugar, and 1/2 cup brown sugar. Blend the ingredients together with a hand mixer until smooth.
Add 1 egg and 1 tsp vanilla extract to the bowl and blend with the sugar mixture until smooth.
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp cinnamon until well combined.
Add 1 1/2 cups old-fashioned rolled oats to the dry ingredients and mix until combined.
Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.
Next add 3/4 cup of raisins to the bowl and fold them into the cookie dough with a spatula.
Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions, then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You’ll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.
Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool.
Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy these irresistible oatmeal cookies with a glass of milk or simply enjoy by themselves and don’t forget to share with your family and friends!
Recipe by Cook Good Recipes
