- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the Oats and Add-ins:
- Fold in the rolled oats using a spatula or wooden spoon. If desired, add raisins, chopped nuts, or chocolate chips at this stage for extra flavor and texture.
- Form the Cookies:
- Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. You can flatten them slightly with the back of a spoon for a more uniform shape.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to set as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Optional Variations:
- Cranberry White Chocolate Oatmeal Cookies: Substitute raisins with dried cranberries and mix in white chocolate chips for a festive twist.
- Peanut Butter Oatmeal Cookies: Add ½ cup of peanut butter to the dough for a delicious peanut butter-oatmeal combination.
- Coconut Oatmeal Cookies: Mix in ½ cup of shredded coconut for a tropical flavor and chewy texture.
Baking Tips:
- For chewier cookies, slightly underbake them so they remain soft in the center.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Use old-fashioned oats for a better texture. Quick oats can make the cookies too dense or mushy.
Storage:
Store these oatmeal cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. They freeze well and can be thawed at room temperature when you’re ready to enjoy them.
How do you like your oatmeal cookies? Feel free to adjust this recipe to suit your taste, whether you prefer them with raisins, chocolate chips, or something else!