Description
These classic oatmeal cookies are perfectly chewy with a hint of warm spices like cinnamon and nutmeg. Toasting the oats before mixing adds a depth of flavor and a delightful texture. Choose to include raisins for a fruity touch or chocolate chips for extra indulgence. Ready in under an hour, these cookies make a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Preheat and Toast Oats: Preheat the oven to 350°F. Spread the oats evenly on a rimmed baking sheet and toast them, stirring once halfway through, until golden and fragrant, about 8–10 minutes. Remove from oven and allow oats to cool completely.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, cornstarch, kosher salt, and the cooled toasted oats until well mixed.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the room temperature unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy, about 1–2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and mix until combined.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined to avoid overmixing.
- Fold in Add-ins: Stir in the raisins or chocolate chips, if using, to distribute them evenly through the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper. Space cookies about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies in batches in the preheated oven for 10–12 minutes, or until the edges are crisp and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly and avoids breaking.
Notes
- Toasting oats before adding to the dough enhances their nuttiness and adds great flavor complexity.
- For softer cookies, reduce baking time slightly and ensure not to overbake.
- Substitute raisins with chocolate chips for a sweeter variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls before baking can help achieve thicker cookies.
