Oh yes! 🍪 Oatmeal cookies—chewy, slightly crispy edges, warm cinnamon-y goodness. Here’s a classic, fail-proof recipe that hits all the right notes.
🥣 Classic Oatmeal Cookies
Ingredients (makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins or chocolate chips (optional)
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2️⃣ Mix wet ingredients
- Cream butter + sugars until light and fluffy.
- Beat in eggs one at a time, then vanilla.
3️⃣ Mix dry ingredients
- In a separate bowl, combine flour, baking soda, cinnamon, and salt.
4️⃣ Combine
- Gradually mix dry into wet.
- Stir in oats (and raisins or chocolate chips if using).
5️⃣ Scoop & bake
- Drop 2-tablespoon-sized balls onto baking sheet, spacing ~2 inches apart.
- Bake 10–12 min until edges are golden, centers slightly soft.
6️⃣ Cool
- Let cookies cool on baking sheet 5 min, then transfer to wire rack.
Pro Tips
- Chewy cookies: slightly underbake (centers will set as they cool).
- Extra flavor: toast oats lightly before adding.
- Mix-ins: nuts, coconut, dried cranberries, or chocolate chunks.
- Storage: keep in airtight container; softens slightly over 24 hours.
If you want, I can give a “soft & gooey with brown sugar and butter browned for nutty depth” version that’s basically bakery-level perfection 😏.
Do you want me to do that?
