These oatmeal cookies have the ideal amount of taste and are gently spiced with cinnamon for that extra kick. When you stir in the oats, you can add one cup of raisins, nuts, or chocolate chips to make these cookies chewy, soft, and easily adaptable to your preferences. You can bake a batch to bring to a cookie swap over the holiday season or keep some on hand for an after-school snack.
If you haven’t already incorporated these oatmeal cookies into your regular dessert rotation, you should do so as soon as possible. These oatmeal cookies have a tender crumb, and a chewy texture, and are impossible to resist.
How to Make Oatmeal Cookies
You’ll find the complete recipe, including all of the steps, further down on this page. In the meanwhile, here’s a little rundown of what you can anticipate when you make these top-rated oatmeal cookies:
- To begin making the dough, place all of the dry ingredients in a medium bowl and whisk them together. The sugar and butter should be creamed together in a separate basin. After beating, add the eggs and vanilla extract. First, combine the dry ingredients with the wet ingredients, and then whisk in the oats. Cover and place in the refrigerator for at least an hour (this step is essential to preventing the spread of the infection!).
- Form the cookie dough into balls and arrange them on baking sheets. To form the cookies, roll the dough that has been chilled into balls. Start by dipping a fork in water, and then go on to sugar. Make each ball of dough into a flat disc by using a knife.
- Bake the cookies: Place the cookie dough in an oven that has been preheated and bake for about 10 minutes, or until the rims are golden brown and the centers are almost set. Wait 5 minutes for the cookies to cool completely on the baking sheet before moving them to a wire rack.
Add-ins such as cranberries, raisins, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut are entirely up to the baker’s discretion.
How to Store Oatmeal Cookies
Before storing the oatmeal cookies, you should give them ample time to thoroughly cool down. When the cookies are completely cooled, transfer them to an airtight container so that they can be kept at room temperature for up to four days.
Can Oatmeal Cookies Be Freeze?
Yes, baked or unbaked oatmeal cookies can be frozen for up to three months.
Freeze the baked cookies in freezer-safe containers or zip-top bags, with parchment paper between layers.
Freeze the unbaked cookie dough balls for at least a couple of hours in the freezer. When the balls are completely frozen, place them in a zip-top freezer bag and squeeze out any excess air. Bake according to the recipe, but allow a few minutes extra for the freezing temperature.
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Soft Oatmeal Cookies Recipe
These oatmeal cookies have the ideal amount of taste and are gently spiced with cinnamon for that extra kick.
- In a medium mixing basin, combine the flour, cinnamon, baking soda, and salt.
- In a large mixing basin, beat together the butter, 1 cup white sugar, and brown sugar with an electric mixer for at least 2 to 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix in the dry ingredients gradually until fully blended. Mix in the oats until they are completely absorbed. Refrigerate the dough for at least 1 hour, covered in plastic wrap.
- Preheat the oven to 375°F when ready to bake (190 degrees C). 2 cookie sheets, sprayed with floured cooking spray In one small bowl, combine the water and 2 tablespoons sugar.
- Roll cooled dough into walnut-sized balls and place on prepared cookie sheets 2 inches apart. Dip a big fork in water, then in sugar, and flatten each cookie as needed, rewetting and sugaring as needed.
- 8 to 10 minutes, moving racks halfway through, bake until light golden brown around the edges and centers are nearly set. Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.