This oatmeal cookie recipe yields soft, chewy, bakery-style cookies. This old-fashioned classic is an all-time favorite, and I think you'll love the incredible flavors, perfectly balanced texture and sweetness, and ease of this recipe! Includes a how-to video!
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.
3 cups old-fashioned rolled oats
Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
1 ½ cups chocolate chips, chopped nuts, or raisins
Cover dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes and up to 3 days.
Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
Drop cookie dough by rounded 2 Tablespoon-sized balls onto parchment paper, spacing at least 2" apart. If desired, roll cookies between your palms to make a smooth ball, which will give you more uniform cookies.
Bake on 375F (190C) for 10-12 minutes (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.
Video
Notes
Brown sugar
You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!
Oats
You may substitute an equal amount of instant oats for the old-fashioned.
Storing
Store in an airtight container at room temperature for up to 5 days.