Oatmeal Cookies Recipe
The history of oatmeal cookies dates back to the early 19th century. Inspired by oat cakes that were a staple in Scottish households, oatmeal cookies emerged as a more refined and sweetened version. By the late 1800s, recipes for these cookies began appearing in American cookbooks, often featuring raisins or nuts for added flavor.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240g) rolled oats
- 1 cup (150g) raisins or chocolate chips (optional)
- 1/2 cup (60g) chopped nuts (optional)
Instructions
- Preheat Your OvenStart by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and SugarsIn a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step takes about 2-3 minutes.
- Add the Wet IngredientsBeat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for a touch of sweetness and aroma.
- Combine the Dry IngredientsIn a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the Oats and Add-InsUsing a spatula, fold in the rolled oats. If you’re using raisins, chocolate chips, or nuts, gently stir them into the dough at this stage.
- Scoop the DoughUsing a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- BakeBake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
- Cool and ServeAllow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Serve warm or store in an airtight container for up to a week.