Homemade Oatmeal Cookies Recipe

I absolutely love this recipe because the combination of chewy oats and warm cinnamon makes me feel all cozy and nostalgic, like I’m wrapped up in a big, comfy sweater on a crisp autumn day. Plus, the unbeatable smell of these cookies baking instantly fills my kitchen with such a delightful aroma that I can’t help but sneak one (or three) while they’re still warm from the oven!

The aroma of oatmeal cookies baking in my kitchen brings me comfort. When I blend unsalted butter with brown sugar and cinnamon and stir in old-fashioned oats, I make a “hearty” seedy and nutty cookie or a “luxurious” cookie with plump, juicy raisins and no seeds.

These cookies are not for dainty eaters.

Ingredients

Unsalted Butter:
Ensures creaminess and richness, which is crucial for chewy texture.

Brown Sugar:
Imparts moisture and a deeply sweet, caramel-like flavor.

Granulated Sugar:
Adds to the clarity and overall pleasantness of the outcome.

Old-Fashioned Rolled Oats:
A fantastic fiber source that, in addition, offers heart health.

Raisins:
Iron and antioxidants bring natural sweetness; great optional addition.

Cinnamon:
Provides a pleasant bite and taste, amplifying the taste profile.

All-Purpose Flour:
Gives cookies their structure and makes them soft and chewy.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins (optional)
• 1/2 cup chopped nuts (optional)

Instructions

1. Set your oven to 350°F (175°C). Prepare two baking sheets by lining them with either parchment paper or silicone baking mats.

2. In a big bowl, beat together the room-temperature butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

3. Incorporate the eggs one at a time, beating them in thoroughly before adding the next. Then, add the vanilla and stir it into the mixture until it is combined well.

4. In another bowl, combine the flour, baking soda, cinnamon, and salt, and whisk them together.

5. Slowly mix the dry ingredients into the wet mixture until just combined.

6. Blend in the traditional rolled oats, mixing them in until they are evenly spread. If you want, add in the raisins and the chopped nuts and mix them in, too.

7. Place dollops of dough the size of tablespoons onto the baking sheets you have prepared, leaving about 2 inches between them.

8. Apply gentle pressure to each cookie dough mound to cause it to flatten, in a slight way, to become more disc-like in structure.

9. Preheat the oven and bake for 10 to 12 minutes, or until lightly golden at the edges and set in the center.

10. Take the cookies out of the oven and let them cool on the baking sheets for a few minutes. After that, move them to wire racks and let them cool all the way. Then, devour!

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Wire cooling racks

FAQ

• Q: Can I substitute the raisins with chocolate chips?You can substitute chocolate chips in equal measure for a delicious twist, but you can also use them in combination with other options.
• Q: Is it necessary to chill the dough before baking?B: While it is not necessary to chill the dough, doing so can help mitigate excessive spreading.
• Q: Can I use quick oats instead of old-fashioned rolled oats?Quick oats can be used, but the texture might be slightly different, less chewy than when using rolled oats.
• Q: How do I ensure my cookies stay soft?A: Don’t bake them for too long. Take them out of the oven when the edges are a light brown, and they will keep on firming and setting up as they cool.
• Q: Can I freeze the cookie dough?Yes, you can freeze the dough. Form it into balls, freeze them on a baking sheet, and then place the dough balls in a zip-top bag for storage.
• Q: Are there any nut-free alternatives?Yes, you can leave out the nuts, or if you prefer, substitute them with seeds such as pumpkin or sunflower seeds.

Substitutions and Variations

Substitute 1 cup of coconut oil or 1 cup of margarine for unsalted butter.
If a recipe calls for brown sugar, use 1 cup of coconut sugar or 1 cup of maple sugar instead.
Substitute 1/2 cup of honey or 1/2 cup of maple syrup for granulated sugar (decrease other liquids by 1-2 tablespoons).
Substitute an equal amount of almond flour or whole wheat flour for all-purpose flour to give a nutty flavor.
Use 1 cup of cranberries or chopped dried apricots instead of raisins.

Pro Tips

1. Chill the Dough After mixing the ingredients, chill the dough for about 30 minutes in the refrigerator. This results in thicker, chewier cookies and helps prevent them from spreading too much during baking.

2. Room Temperature Ingredients Ensure that the butter and eggs are at room temperature before mixing. This allows them to incorporate more smoothly with the sugars and helps achieve a uniform, fluffy texture.

3. Baking Time Variance Check the cookies a minute or two before the suggested baking time. Ovens can vary in temperature, and you want to ensure the cookies have just set and are slightly golden on the edges for the perfect texture.

4. Add Spices Enhance the flavor by adding a pinch of nutmeg or a little extra cinnamon if you prefer spicier cookies. This can complement the oats and raisins beautifully.

5. Customize Your Mix-ins Feel free to substitute or mix in other ingredients such as chocolate chips, dried cranberries, or different nuts to create various flavor profiles according to your taste.