These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
These oatmeal cookies are big, soft, buttery and all around perfect bakery-style cookies! Made with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of butter, this old-time favorite cookie is a classic favorite, and I hope you’ll give it a try!
OATMEAL COOKIES INGREDIENTS
1 cup butter
1 1/4 cups packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups old-fashioned oats
OPTIONAL: 1 TEASPOON CINNAMON
Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the oats.
Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.