These Oatmeal Cookies are big and chewy, super easy to make and they’re good for you. Add chocolate chips, raisins, or nuts and watch them disappear!
Oatmeal Cookies
Oatmeal cookies are one of my favorites. It’s hard to beat these cookies when they come fresh out of the oven, not only is the smell amazing, but a warm cookie loaded with oats, raisins and chocolate really warms the cockles of my heart.Â
Oatmeal cookies are a classic cookie that most of us have been enjoying since we were kids. As far as I’m concerned these are a healthy food item.
That’s right! With 3 cups of oats in them, they can’t be anything else but good. And you know what else? Oatmeal is the only proven food that helps reduce cholesterol. So beat that!
Oatmeal cookies are best when they’re soft and chewy, just like this oatmeal cookie recipe I’m sharing with you. While I love them plain, I really think it’s important to add plump raisins, some chocolate chips and nuts to them. I love the added sweetness from the raisins.
And don’t get me started on chocolate! Chocolate is made from plants and you know what that means, it means it has many of the health benefits that dark vegetables do. See I can rationalize everything! These cookies are healthy, so eat and enjoy them and think of all the benefits you’re gaining from them.
How to Make Oatmeal Cookies
Making these oatmeal cookies couldn’t get any easier. Kids can make these! Making these cookies is a great activity to make with your kids.
Start by mixing the sugars with the butter until light and creamy. Add in the eggs and vanilla and mix until well combined. In another bowl mix all the dry ingredients together then add this to the butter/sugar mixture. Use a spatula to combine everything together.
It’s time to add in all your favorites such as chocolate chips, raisins, craisins, or nuts. Fold those in using a spatula.
Drop by tablespoons or small ice cream scoops onto the prepared baking sheets and bake for 12 to 15 minutes in a preheated oven at 350 F degrees until the edges start to turn golden.
Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling. All that’s left to do now is eat!
How to Make Oatmeal Cookies Chewy
There are two things that make your cookies chewy:
- Brown sugar! Yes, using brown sugar leads to a more chewy cookie! The butter is creamed together with the white and brown sugar, the white sugar is what adds crunch to the outside of the cookie because it caramelizes fast as it bakes. The brown sugar has more moisture and when combined with the white sugar it creates that chewy bite we all love!
- The second thing that makes your cookies chewy is bake time. Do not over bake them. Take the out of the oven while they still look like they are not fully cooked. As you allow them to sit on the cookie sheets, the cookies will continue to bake, which allows them to finish cooking but not get overly crispy on the outside.
Other Ingredients You Can Add to Oatmeal Cookies
I love oatmeal cookies because they are so versatile and you can easily customize them to your liking. I seriously make them different every single time I make them. Here are some ingredients you can add to them:
- Raisins
- Craisins
- WalnutsÂ
- Pecans
- Pistachios
- Chocolate Chips – milk, white or dark
- Different seeds such as sunflower or pumpkin seeds
- Any other dried fruit such as dried apricots or dried mango
The sky is the limit, just use your imagination or use what you love the most.
How to Store Oatmeal Cookies
Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy.
Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
How to Freeze Oatmeal Cookies
Allow the cookies to cool completely. Place them in a single layer, not touching, on a baking sheet lined with parchment paper and freeze them until frozen solid. This will ensure the cookies won’t stick together.
Once they’re frozen solid, place them in a freezer bag, label it with the name and date, squeeze any extra air and freeze for 4 to 5 months. You can also freeze them in airtight containers.
To thaw, take them out of the containers and let them sit at room temperature so that condensation doesn’t form and make them soggy. You can also reheat frozen or thawed cookies in the oven at 275 F degrees for 10 to 15 minutes. This will give them that fresh baked taste and texture.
How to Freeze Oatmeal Cookie Dough
To freeze form the dough into balls and place them onto a baking sheet as close together as you can, but make sure they don’t touch. Freeze until frozen solid. Transfer to freezer bags or an airtight container and transfer to the freezer again for up to 6 months. Make sure to label and date the freezer bags or containers.
To bake, place frozen cookie dough rounds about 2 inches apart on an ungreased cookie sheet or one that’s lined with parchment paper. Bake the cookies for 12 to 15 minutes or until golden brown at 350 F degrees.
OTHER GREAT COOKIE RECIPES TO TRY:
- 3 Ingredient Peanut Butter Cookies
- Best Ever Chocolate Chip Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Mexican Wedding Cookies
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Oatmeal Cookies
Ingredients
- 1 cup butter salted, softened
- 1 cup brown sugar
- 1/2 cup sugar granulated
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3 cups quick cooking oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
Optional Ingredients
- 1 cup raisins
- 1 cup chocolate chips
- 1/2 cup pecans
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350 F degrees. Line 2 baking sheets with parchment paper; set aside.
- Mix sugar, butter and eggs: In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. Add the eggs and vanilla extract; beat well.
- Mix dry ingredients and combine: In another medium size bowl, combine together the flour, quick cooking oats, cinnamon and baking soda. Add this to the butter mixture; mix well.
- Fold in optional ingredients: If adding any of the optional ingredients, add them now and fold them in to the cookie dough.
- Transfer to baking sheets: Drop by tablespoons or small ice cream scoops onto the prepared baking sheets.
- Bake: Bake for 12 to 15 min or until golden around the edges.
- Cool and serve: Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling.
Video
Recipe Notes
- Recipe yields 24 cookies.
- Storage: Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy. Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
- Nutrition: Nutritional info is for 1 cookie and it includes chocolate chips and raisins (no pecans). Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
