Classic Oatmeal Cookies

Name: Classic Oatmeal Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 32 serving(s)
Ingredients: 3 c. old-fashioned rolled oats; 1 1/2 c. all-purpose flour, spooned and leveled; 3 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. baking soda; 1 tsp. cornstarch; 1 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1 c. packed light brown sugar; 1/2 c. granulated sugar; 2 large eggs; 2 tsp. pure vanilla extract; 1 c. raisins, optional

They've got all the brown sugar and holiday spice you could want.

By Beth BranchPublished: May 8, 2023

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Yields:

32 serving(s)

Prep Time:

45 mins

Cook Time:

10 mins

Total Time:

55 mins

Whether you're pro-raisin or not, these chewy, spiced oatmeal cookies are perfect for lunch snacks and feeling like a kid again. Feel free to swap the raisins for an equal amount of chocolate chips if that's more your style.

RELATED: Want more fall treats for your sideboard? Check out these 45 cookie recipes!

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Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour, spooned and leveled
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. cornstarch
1 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup raisins, optional

Directions

1. Step 1Preheat oven to 350°F. Place oats on a rimmed baking sheet. Toast oats, stirring once, until golden and fragrant, 8 to 10 minutes; cool completely. Line three baking sheets with parchment paper. Whisk together flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and toasted oats in a bowl.
2. Step 2Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, beating until combined after each addition. Beat in vanilla. Slowly beat in flour mixture until combined. Stir in raisins, if desired.
3. Step 3Scoop dough onto prepared baking sheets (about 2 tablespoons each), arranging about 2 inches apart. Bake, in batches, until crisp around the edges and set in the middle, 10 to 12 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.