Scott's Oatmeal Cookies
Submitted by santaimmaculate
A classic oatmeal cookie recipe yielding chewy, golden treats with warm cinnamon notes. Optional add-ins like raisins or chocolate chips make it versatile.
YIELD
24 servingsPREP
15 minCOOK
15 minREADY
30 minPro Tips
- Butter Temperature: Ensure butter is softened (not melted) to avoid greasy cookies. Leave at room temperature for 30–60 minutes before creaming.
- Oat Type: Use old-fashioned rolled oats for the best texture. Quick oats can make cookies too dense, while steel-cut oats won’t soften properly.
- Don’t Overbake: Remove cookies when edges are set but centers look slightly underdone—they’ll firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Optional Variations
- Spiced Oatmeal Cookies: Add ¼ teaspoon nutmeg or ginger for extra warmth.
- Oatmeal Cranberry: Replace raisins with dried cranberries and add 1 teaspoon orange zest.
- Nutty Crunch: Mix in ½ cup chopped walnuts or pecans for added texture.
Ingredients
Directions
- Preheat Oven: Set oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream softened butter, brown sugar, granulated sugar, and cinnamon until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined and smooth, about 30 seconds.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and a pinch of salt (if using unsalted butter). Gradually stir into the wet mixture until just combined.
- Incorporate Oats: Fold in the oats (and optional add-ins like raisins or chocolate chips) with a spatula until evenly distributed. The dough will be slightly sticky.
- Shape Cookies: Scoop tablespoon-sized portions (using a cookie scoop for uniformity) and place 2 inches apart on prepared baking sheets. Gently flatten each dough ball slightly for even baking.
- Bake: Bake for 12–15 minutes, or until edges are golden but centers are still soft. Rotate baking sheets halfway through for even cooking.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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