I find it hard to believe that I haven’t posted about these Oatmeal Cookies yet. We make these cookies so often that I’ve almost memorized the recipe. I say almost because I don’t usually make these, my boyfriend does. He’s much more of a cookie/pie guy and not so much in to tarts and cupcakes.
This recipe is very flexible. The traditional recipe calls for 1 cup of raisins, but we usually sub them for more interesting ingredients. You could try other dried fruit, chocolate, peanut butter, or nuts. Our go-to is half peanut butter chips and half mini-chocolate chips.
These are best right out of the oven, but last several days if covered.
I accidentally forgot the “additional” 6 tablespoons butter mentioned in the recipe below– that’s almost half the butter and these cookies still tasted great! Because of the lack of extra butter, it did make 19 cookies instead of 24 (I was doing a half recipe).
Oatmeal Cookies Recipe
By September 25, 2012Published:
- Yield: 4 Dozen Cookies (48 Servings)
- Prep: 10 mins
- Cook: 8.5 mins
- Ready In: 18.5 mins
Adapted from Quaker Oats, this is an extremely fast, flexible, and forgiving cookie.
- ½ cup unsalted butter plus 6 tablespoons, softened
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt optional
- 3 cups oats quick or old fashioned, uncooked
- 1 cup mix-ins raisins, chocolate chips, fruit, etc
- Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and mix-ins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Cuisine: Cookies