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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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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.
- 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.
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 43mg | Potassium: 111mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5.5% | Vitamin C: 0.5% | Calcium: 2.9% | Iron: 6.1%