I prepared my Best Oatmeal Cookies using unsalted butter, brown sugar, and a hint of vanilla for a truly classic treat. Rolled oats join with eggs and your choice of raisins or chocolate chips to create a thick, soft cookie with a delightful mix of textures that promises something special in every bite.

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Ever since I discovered this recipe for the best oatmeal cookies, I haven’t looked back. I remember when I first mixed together 1 cup unsalted butter, softened, with 1 cup packed brown sugar and 1/2 cup granulated sugar, I knew something amazing was about to happen.

I cracked in 2 large eggs and added 1 tsp vanilla extract, setting the stage for a flavor explosion. Then I carefully sifted 1 1/2 cups all-purpose flour with 1 tsp baking soda and 1/2 tsp salt, folding it into 3 cups of old-fashioned rolled oats for that unbeatable texture.

I’ve tried variations inspired by classic original oatmeal cookie recipes and even a twist reminiscent of oatmeal chocolate chip cookie recipes with quick oats. Sometimes I mix in 1 cup of chocolate chips or raisins for a bit extra excitement.

Trust me, whip up a batch today and enjoy the perfect chewy crunch with every bite.

Why I Like this Recipe

I really love how easy this recipe is to follow even if sometimes i mess up a step or two. The cookies always come out soft and chewy with sweet edges that remind me of my mom’s baking. I also dig the fact that i can choose between raisins or chocolate chips so it feels like i can make it exactly how i want it. Plus, the whole process fills my kitchen with this amazing smell that makes me feel happy even on a rough day.

Ingredients

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Unsalted butter: gives rich taste and creamy texture for a melt-in-your-mouth bite.
Brown sugar: adds sweetness and moisture; it makes cookies soft and chewy.
Eggs: supply protein and help bind all the ingredients for a perfect hold.
Rolled oats: packed with fibre and healthy carbs that keep you energized and full.
Vanilla extract: boosts flavour and makes the overall taste a bit sweeter.
All-purpose flour: builds the structure and helps the cookie keep its shape.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3 cups old-fashioned rolled oats

(Optional) 1 cup raisins or chocolate chips whichever you prefer

How to Make this

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1. First, preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a big bowl, cream together the softened butter, packed brown sugar, and granulated sugar until it looks light and fluffy.

3. Beat in the eggs one at a time along with the vanilla extract until everything is well mixed.

4. In another bowl, stir together the all-purpose flour, baking soda, and salt.

5. Gradually mix the dry ingredients into the wet mixture until just combined.

6. Fold in the old-fashioned rolled oats carefully and add in your choice of raisins or chocolate chips if you’re using them.

7. Scoop out spoonfuls of dough onto the baking sheets, spacing them out so they can spread a bit.

8. Bake for around 10 to 12 minutes or until the edges are a little golden brown but the middle still looks soft.

9. Remove them from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack.

10. Enjoy your delicious and soft oatmeal cookies while they’re still fresh!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheets (at least two, lined with parchment paper)
3. Two large mixing bowls (one for wet ingredients and one for dry ones)
4. Electric mixer or hand mixer (for creaming the butter and sugars)
5. Whisk or fork (for beating the eggs and mixing in the vanilla)
6. Spatula (for folding in the oats and any add-ins)
7. Measuring cups and spoons (for all your ingredients)
8. Cookie scoop or regular spoon (to portion out the dough evenly)
9. Wire rack (for cooling the cookies)

FAQ

Q: Can I sub out some ingredients?

A: Yeah, you can swap raisins with chocolate chips or even add a handful of nuts if you're feelin' adventurous. Some folks even try half the butter with applesauce but remember, your cookie texture might change a bit.

Q: How do I know when the cookies are done?

A: Look for lightly golden edges and a soft center; they may look a bit underdone but they'll firm up when they cool. Just keep an eye on them so they don't burn.

Q: Why did my cookies spread too much?

A: Usually when the butter is too soft or your oven runs hot. Try chilling the dough for about 20 minutes before baking to help them hold their shape.

Q: Can I freeze the dough or baked cookies?

A: Yup, you can freeze both! Place the dough in an airtight container for up to 3 months or freeze baked cookies and thaw them at room temp when you need a sweet fix.

Q: What if I don't have old-fashioned rolled oats?

A: If you only have quick oats, it's still fine but expect a slightly different texture. Old-fashioned oats really give these cookies that classic chew everyone loves.

How To Make The BEST Oatmeal Cookies Recipe Substitutions and Variations

For 1 cup unsalted butter, you can try using 1 cup coconut oil instead. It might make your cookies a bit chewier so if you use coconut oil, chill the dough a bit longer.
Instead of 1 cup packed brown sugar, you can use the same amount of coconut sugar. It has a similar moist texture but may impart a slightly different flavor.
If you dont have 1/2 cup granulated sugar, you can use an equal amount of cane sugar. Its sweet and works in a pinch without changing the texture too much.
For 2 large eggs, mix 2 flax eggs (2 tablespoons flaxseed meal with 6 tablespoons water; let it sIt for 5 mins) if you want a vegan option or just to try something different.
Instead of 1 tsp vanilla extract, you may use 1 tsp vanilla bean paste or even 1/2 tsp almond extract if you want a little nutty flavor in your cookies.

Pro Tips

1. Make sure your butter is softened properly before you start mixin up the dough because if it’s too firm, the sugars and eggs wont creas up as good and youll end up with lumpy cookies.
2. Be careful not to overmix once you’ve added the oats, because if u mix too much, the cookies can turn out tough rather than soft and chewy.
3. If your dough feels too sticky or loose, let it chill in the fridge for about 20 minutes; this helps control how much the cookies spread in the oven.
4. Use a cookie scoop or simply a rounded spoon so all the cookies are about the same size, which means they bake more evenly and you’ll get more consistent results.