Description
These classic oatmeal cookies are the perfect blend of chewy oats, warm spices, and just the right amount of sweetness. The toasted oats add depth and flavor, while the cinnamon and nutmeg give each bite a comforting warmth. Whether you choose to add raisins or chocolate chips, these cookies are an irresistible treat that everyone will love.
Ingredients
Scale
- 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
- 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
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Prepare Oats and Preheat Oven:
Preheat the oven to 350°F. Spread oats on a rimmed baking sheet and toast, stirring once, until golden and fragrant, about 8–10 minutes. Allow to cool completely. - Mix Dry Ingredients:
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and the cooled toasted oats. - Cream Butter and Sugars:
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.
Beat in eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until combined. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, beating until just combined. Stir in raisins or chocolate chips, if using. - Shape Cookies:
Scoop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper, spacing cookies about 2 inches apart. - Bake Cookies:
Bake in batches for 10–12 minutes, or until the edges are crisp and the centers are set.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Customizable Add-ins: Feel free to add or substitute other mix-ins like dried cranberries, chopped nuts, or white chocolate chips.
- Storage: These cookies stay fresh in an airtight container at room temperature for up to 1 week. You can also freeze the dough for up to 3 months and bake as needed.
- Chewy or Crispy: For chewier cookies, underbake them slightly and let them cool on the baking sheet for a few minutes before transferring. For crispier cookies, bake for an additional 1–2 minutes.
- Vegan Option: You can replace the butter with a plant-based butter substitute and use flax eggs as an egg replacement.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg