Oatmeal Cookies

Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 23 large cookies
Calories 175kcal
Author Sam Merritt


  • 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.


Calories: 175kcal