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Soft Oatmeal Cookies

Soft and chewy, these oatmeal cookies blend warm, buttery goodness with the wholesome texture of oats, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup butter, softened Ensure butter is at room temperature for optimal creaming.
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can swap half with whole wheat flour.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Can substitute with pumpkin spice for variation.
  • 1/2 teaspoon salt
  • 3 cups rolled oats For added flavor, toast oats lightly before adding.
Optional Add-Ins
  • chocolate chips For extra sweetness.
  • dried cranberries or raisins Add for a flavor explosion.
  • chopped walnuts or pecans For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually mix the dry blend into the creamed mixture until well combined.
  6. Gently fold in the rolled oats until just incorporated; do not overmix.
Baking
  1. Using rounded tablespoons, drop the dough onto ungreased cookie sheets, leaving space between each mound.
  2. Bake for 10 to 12 minutes, or until the edges are golden brown.
  3. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. To freeze, place cookies in a single layer and then transfer to a freezer-safe bag or container for up to three months.