Soft and chewy, this is a classic Oatmeal Cookies recipe. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.
Servings 36 small cookies
Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
For oatmeal raisin cookies, add in 1 cup raisins and 1 teaspoon ground cinnamon to cookie dough before scooping.
For oatmeal chocolate chip cookies, add in 1-1 1/2 cups chocolate chips to cookie dough before scooping.
Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Calcium: 13mg | Iron: 1mg