Description
Warm, chewy cinnamon oat cookies with comforting flavors. Easy to make and perfect with milk or coffee. Add raisins or nuts for extra texture!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats (not instant)
- 1 cup raisins (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in oats and optional ingredients: Stir in the rolled oats, raisins (if using), and nuts (if using).
- Chill the dough (important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the oven: Preheat your oven to 375°F (190°C). Position your oven rack in the center of the oven.
- Prepare baking sheets: Line baking sheets with parchment paper or silicone baking mats.
- Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter for best results.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Use rolled oats, not instant oats.
- Don’t overbake the cookies.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Feel free to add other ingredients to customize your cookies, such as chocolate chips, dried cranberries, or chopped apples.
- Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes