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
- 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.