Introduction
I’ve always been a fan of oatmeal cookies, but this recipe truly takes the cake—or should I say, the cookie! The perfect balance of warm spices, chewy oats, and just the right amount of sweetness, these cookies are a hit in my household. My family absolutely loves them; my kids often request them for school snacks, and they’re perfect for a cozy afternoon treat. The combination of cinnamon, nutmeg, and the optional raisins or chocolate chips makes these cookies feel like a hug in dessert form. Whether you’re a fan of raisins or prefer chocolate chips, these cookies are versatile and sure to please everyone.
Why You’ll Love This Classic Oatmeal Cookies Recipe
Classic oatmeal cookies have always been a staple in many households, and it’s easy to see why. This recipe combines old-fashioned rolled oats with a variety of delicious ingredients to create a soft and chewy texture with a perfectly spiced flavor. Whether you enjoy them with raisins, chocolate chips, or even nuts, this recipe can be customized to suit your taste. The oats add a hearty and wholesome element to the cookie, while the spices like cinnamon and nutmeg bring a warm, comforting aroma that will make your kitchen smell amazing. With a simple set of ingredients, these cookies are easy to prepare and bake to perfection, making them the ideal treat for any occasion.
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
- 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:
Begin by preheating your oven to 350°F. Spread the oats out evenly on a rimmed baking sheet and toast them in the oven. Stir once during baking and toast for about 8–10 minutes, or until the oats are golden and fragrant. Let them cool completely before proceeding with the next steps. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and the cooled toasted oats. Make sure the dry ingredients are well combined before moving on to the next step. - Cream Butter and Sugars:
Using an electric mixer on medium speed, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 1–2 minutes. Once it’s creamy, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until it’s incorporated. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined. Be careful not to over-mix. Stir in the raisins or chocolate chips, depending on your preference. - Shape Cookies:
Scoop about 2 tablespoons of dough for each cookie and place it onto a baking sheet lined with parchment paper. Be sure to space the cookies about 2 inches apart so they have room to spread as they bake. - Bake Cookies:
Bake the cookies in batches for 10–12 minutes or until the edges are crisp and the centers are set. For a chewier texture, don’t overbake them. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. - Enjoy:
Once cooled, enjoy these delicious chewy oatmeal cookies, perfect for any occasion!
Nutrition Facts (Servings and calories per serving)
- Serving Size: 1 cookie (based on 24 cookies)
- Calories: 160 kcal per cookie
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 12g
- Protein: 2g
- Cholesterol: 30mg
- Sodium: 75mg
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 32 minutes (excluding cooling time)
How to Serve
These oatmeal cookies are versatile and can be served in several ways:
- With a glass of milk: The classic pairing that never gets old!
- With a cup of coffee or tea: Perfect for a cozy afternoon snack.
- At parties or gatherings: These cookies make a great addition to any dessert spread.
- As a lunchbox treat: Kids love them, and they’re easy to pack for school lunches.
- With a scoop of ice cream: Turn them into an indulgent dessert by sandwiching ice cream between two cookies.
Additional Tips
- Use old-fashioned rolled oats for the best texture in your cookies. Instant oats won’t give you the same chewy consistency.
- Toast the oats before baking to bring out their nutty flavor and enhance the aroma of the cookies.
- Don’t overmix the dough once you combine the wet and dry ingredients. Overmixing can lead to tough cookies.
- For extra flavor, add a pinch of cloves or ginger to the dough along with the cinnamon and nutmeg.
- Store the cookies in an airtight container to keep them soft and chewy for up to a week. You can also freeze them for longer storage.
FAQ Section
- Can I use quick oats instead of old-fashioned oats?
Quick oats will make the cookies slightly softer, but old-fashioned rolled oats are recommended for the best texture. - Can I make these cookies without raisins?
Absolutely! If you don’t like raisins, you can substitute them with chocolate chips, dried cranberries, or even chopped nuts. - Can I use margarine instead of butter?
While margarine can be substituted, the flavor and texture may differ. Butter provides the best taste and texture. - Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend to replace the all-purpose flour, but the texture may change slightly. - How do I know when my cookies are done?
The cookies should have golden-brown edges, and the centers should be set but still slightly soft. They will continue to firm up as they cool. - Can I freeze the cookie dough?
Yes, you can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a plastic bag or container for up to 3 months. - Can I add nuts to the dough?
Yes, you can add up to 1 cup of chopped nuts such as walnuts or pecans to the dough for added crunch. - How can I make these cookies dairy-free?
Use dairy-free butter or margarine and a non-dairy milk like almond milk in place of the half-and-half. - Can I make the cookies chewier?
For chewier cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. - How long will these cookies stay fresh?
Stored in an airtight container, these cookies will stay fresh for up to a week. You can also freeze them for longer storage.
These oatmeal cookies are the perfect balance of chewy, spiced goodness and a satisfying crunch from the oats. Whether you prefer raisins or chocolate chips, this classic recipe is a family favorite that’s easy to make and delicious to enjoy!