Recipe By BITTERSWEET1
Rating
Published May 15th
Prep 15m Cook 10m Additional 1h 35m Ready In 1h 60m
Servings 2 dozen Calories 218

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 3 cups quick cooking oats

Cooking Directions

  1. 1 In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

  • Calories 218
  • Carbohydrate 32.3 g
  • Cholesterol 35.8 mg
  • Fat 8.8 g
  • Fiber 1.4 g
  • Protein 3 g
  • Saturated Fat 5.1 g
  • Sodium 213.1 mg
  • Sugar 17.4 g

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Reviews

  1. Easy, good but not the best recipe for raisin-less oatmeal cookies. I'll try these again sometime and see if I just didn't get it right the first time. It might be the cinnamon, but we usually love cinnamon. Also way too salty. Thanks for the recipe.
  2. The perfect oatmeal cookie. No rocket science here--simple to mix, simple to bake, great results. Bake longer for chewier, shorter time for softer cookies, add nuts or raisins if you like or just as is. Nice oatmeal flavor with just a hint of cinnamon and not overshadowed by a ton of spices. Just that simple.
  3. Outrageously delicious! I cut the amount of oats to 2 cups to make them more chewy and thin + some chocolate chips for the Mrs. She doesn't usually have a sweet tooth for cookies 'n cakes, but these - I had to fight vigorously to get my share!
  4. These were fantastic, but NOT moist! First, you do not need to dip the fork in sugar when you press these cookies flat. They are sweet enough! Don't press the cookies flat if you don't like thin & crispy cookies. Leave them in little balls for thicker and more chewy cookies. Finally, I added 1/2 - Read more ...
  5. Wow! I loved these cookies and they were super easy to make. I used Splenda instead of sugar. WW flour in place pf white flour and added raisins. I also took the advice of another eviewer and left them round instead of flattening them with a fork and the came out round, soft and perfect. - Read more ...
  6. These were great! the first time i made oatmeal cookies and a total success. i chose this recipe cos it said 'soft', which is what i wanted and they really are - lovely and moist, chewy and with v.good oatmeal flavour. changed a few things - added 1 1/2 cups raisins, so cut white sugar - Read more ...
  7. True to their name, these cookies were quite soft, and tasty too! I didn't find it necessary to refrigerate the dough, and rolling it into balls was too time-consuming. I just made your basic drop cookies using a spoon. I also tried flattening some using a fork dipped in sugar, but it really didn't make - Read more ...
  8. This is the best oatmeal cookie recipe I've had yet. I can't put my finger on what separates this one from the rest, but the ingredients are the perfect combination for a great tasting cookie. Crispy on the edges and soft and chewy in the middle, with a perfect blend of spices. I can't wait - Read more ...
  9. This recipe makes a great cookie! You can tailor it to your liking: take them out a bit early for softer cookies, or bake them a little longer for a crisp cookie. I divided the dough and added raisins to one batch; chocolate chips to the second; and Craisins & white chocolate to the third, - Read more ...
  10. After reading other reviews I subtracted 1/2 cup of sugar, and I was sorry I did. They were still delicious, but next time I will use the full amount of sugar. The cookies even stayed soft for 4 days (that's when everyone finished them). Excellent recipe!!!
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