The name says it all — these oatmeal cookies are big, soft, buttery and all around perfect bakery-style cookies! Made with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of butter, this old-time favorite cookie is a classic favorite, and I hope you’ll give it a try!
Like good old-fashioned apple pie, Star Wars, and anything by Ray Bradbury, this right here is a classic. Like the aforementioned classics, it’s also one of my all-time favorites.
Simple oatmeal cookies — plain and unassuming. They don’t call for any special ingredients or fancy techniques, and you probably have everything that you need in your pantry right now (go check, I’ll wait).
It took a lot of restraint on my part to just let them be in their true form. The urge to drizzle them with or dunk them in chocolate, to stuff them with chocolate, or speckle them with sprinkles was strong, but I didn’t want to mess with perfection.
I stayed true to my mission — to share a recipe for true, pure oatmeal cookies. Plain-looking… perhaps, but I promise they have amazing personalities.
My mom makes oatmeal cookies every year for Christmas; she makes double or even triple batches of oatmeal cookies, chocolate chip, snickerdoodles, and sugar cookies. We’re a family of 8… but that’s still a lot of cookies, even for us, and more than once we’ve found ourselves snacking on cookies well through the New Year.
Her oatmeal cookies were always my favorite, and it only took me so long to share my own recipe because I wanted to make sure that I got it exactly right, which took a bit of time (I think I started working on these cookies last December).
It’s the classic recipes that take the longest, I already know exactly how I want them to taste and I’ll spend as much time as it takes to get it absolutely perfect — the right amount of oats, butter, vanilla, cinnamon, etc. were all carefully calculated, and then trialed again and again and again.
While I wanted to keep these cookies in their true form without any special add-ins, it did help that I don’t like raisins in my oatmeal cookies (or at all, really), but you can definitely add them if you’d like, and I included notes on this in the recipe.
When I re-made these most recently to share with my co-workers, I included chocolate chips, and the results were pretty spectacular (the hint of cinnamon paired with the chocolate was amazingly tasty!).
And besides oatmeal cookies, is there another classic recipe you’d like to see on Sugar Spun Run? Let me know in the comments!
Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!
- 1 cup butter room temperature (216g)
- 1 cup brown sugar tightly packed (200g)
- 1/2 cup sugar (100g)
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (215g)
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 3 cups old fashioned rolled oats (285g)
- 1-2 cups raisins or chocolate chips optional!
Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
Add eggs, one at a time, beating until combined.
Stir in vanilla extract.
In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
Chill dough in refrigerator for 30 minutes.
Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.
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