Description
These classic oat oatmeal cookies are perfectly toasted with warm spices and loaded with chewy raisins or your choice of chocolate chips. Crafted with rolled oats, cinnamon, and nutmeg, they offer a delightful balance of textures and flavors, baked to a golden crisp edge with a soft center. Ideal for a comforting homemade treat that serves a crowd.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Prepare Oats and Preheat Oven: Preheat the oven to 350°F. Spread 3 cups of old-fashioned rolled oats evenly on a rimmed baking sheet and toast them in the oven, stirring once halfway through, until they become golden and fragrant, about 8 to 10 minutes. Remove and let cool completely.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon kosher salt, and the cooled toasted oats to ensure even distribution of spices and leavening agents.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until the mixture becomes light and fluffy, approximately 1 to 2 minutes. Then beat in 2 large eggs, one at a time, mixing well after each addition, followed by adding 2 teaspoons pure vanilla extract and mixing until combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet batter, beating only until just combined to avoid overmixing. Fold in 1 cup raisins or chocolate chips if using, ensuring they are evenly distributed.
- Shape Cookies: Using a cookie scoop or spoon, drop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper, spacing each cookie approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven in batches for 10 to 12 minutes, or until the edges are crisp and the centers appear set. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To toast oats, spreading them evenly ensures even browning and a deeper nutty flavor in your cookies.
- You may substitute raisins with chocolate chips or nuts according to preference.
- Ensure butter is at room temperature for easy creaming with sugars.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to one week.
