Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer. Continue mixing on medium-high speed until the mixture is light, fluffy, and well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the liquid is fully incorporated into the butter mixture.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined.
- Use a sturdy spatula or wooden spoon to fold in the rolled oats. If you are using raisins, nuts, or chocolate chips, stir them in at this stage until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes to set. Transfer them to a wire rack to cool completely before serving.
- Cook Time: 27 minutes
- Diet: Vegetarian