A Perfect Recipe for Any Occasion
There’s nothing quite like the comforting aroma of freshly baked oatmeal cookies wafting through the home. I’m excited to share this oatmeal cookie recipe that’s been a family favourite for years.
It’s wonderfully versatile and allows for some fun additions according to your preference. Whether you enjoy them plain, studded with chocolate chips, or dotted with raisins, these cookies are delightfully chewy and full of flavour.
It’s incredibly simple, nearly foolproof, and ideal for every occasion!
Ingredients:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned whole rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon dark molasses
- 2 teaspoons pure vanilla extract
- Optional Ingredients
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped almonds/walnuts
Instructions:
- Prepare the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking. - Combine the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, oatmeal, ground cinnamon, baking soda, and salt. Set aside. - Mix in the Optional Ingredients:
Stir in the chocolate chips/raisins/nuts using a spatula or wooden spoon. Tossing raisins in flour before adding to the mixture helps with them being incorporated. - Cream the Butter and Sugars:
In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter, dark brown sugar, and granulated sugar until the mixture is smooth and creamy, which should take about 2-3 minutes. - Add the Eggs and Flavorings:
Mix in the eggs one at a time, ensuring each is fully incorporated. Add the dark molasses and vanilla extract, beating until combined. - Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, beating on low speed. Mix until just combined, ensuring no streaks of flour remain. - Chill the Dough:
Cover the cookie dough and let it chill in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape and texture during baking. - Shape the Cookies:
Once chilled, scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, about 2 inches apart. You can lightly flatten the dough balls to ensure even cooking. - Bake:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers appear slightly underbaked. Remember, the cookies will continue to firm up as they cool. - Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This step is crucial for allowing the cookies to finish setting while keeping their chewy texture. It will be worth the wait! - Enjoy:
Share these delightful cookies with family and friends, or simply enjoy them all to yourself with a glass of cold milk or a hot beverage of choice.
With their sweet, rich molasses undertone and chewy texture, these oatmeal cookies are not just a treat but a beloved ritual in our household. Feel free to adjust the recipe by adding different mix-ins according to your taste.
Happy Baking! 🍪