Oatmeal cookies are usually made with either granulated or brown sugar for different tastes. Granulated sugar yields crispier cookies, whereas the molasses in brown sugar tends to add a richer flavor.
This recipe uses both granulated and brown sugars to create the best cookies that are crunchy, yet moist and full of flavor.
|All purpose flour||2¼ cups|
|Baking soda||1½ tsp|
|Unsalted butter, softened||1/2 cup or 4 oz|
|Granulated sugar||1/2 cup|
|Light brown sugar||1/4 cup|
|Eggs, room temperature||3 large|
|Vanilla extract||1½ tsp|
|Rolled oats||4½ cups|
- Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt.
- Cream softened butter with both granulated and brown sugars.
- Add and combine eggs and vanilla extract to the butter and sugar mixture.
- Gently combine the flour mixture with the butter-egg mixture. Then add rolled oats and raisins.
Drop dough onto prepared baking sheets using either two tablespoons or a No.#64 ice cream scoop.
- Bake one sheet at a time for 12 – 15 minutes.
- Remove from oven and let stand on cookie sheet for about 1 minute before transferring to a rack to cool completely.
- This recipe yields about 2 dozens great tasting cookies.
Store them in airtight containers at room temperature for a week. These oatmeal cookies ship very well and can be frozen for longer keeping.