Soft Oatmeal Cookies Made Simple
These soft, chewy oatmeal cookies bake up tender with cozy cinnamon and bursts of raisins. Perfect with milk or coffee.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.33 cup granulated sugar
- 6 tbsp beaten eggs about 2 large
- 2 tsp pure vanilla extract
- 1.25 cup all-purpose flour
- 1 tsp cornstarch for extra softness
- 0.75 tsp baking soda
- 0.5 tsp fine salt
- 1 tsp ground cinnamon
- 2.5 cup old-fashioned rolled oats
- 0.75 cup raisins optional
- 1 tbsp milk add only if dough seems dry
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla until smooth and combined.
- Whisk flour, cornstarch, baking soda, cinnamon, and salt in a bowl.
- Mix dry ingredients into the butter mixture on low just until no streaks remain.
- Fold in oats and raisins. Splash in milk if the dough feels dry.
- Rest dough 10 minutes to hydrate the oats.
- Scoop 2-tablespoon mounds, spacing about 2 inches apart on sheets.
- Bake 10 to 12 minutes until edges set and centers look soft.
- Cool 5 minutes on sheets, then move cookies to a rack to finish cooling.
Notes
Variation: Swap raisins for chocolate chips or chopped toasted walnuts. For bakery-style thickness, chill the dough 30–60 minutes. Storage: Keep in an airtight container at room temperature for 4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Soft Oatmeal Cookies Made Simple flavors. All ingredient ratios and instructions are independently developed.