loveandlemons4.8
Perfect Oatmeal Cookies
These easy oatmeal cookies are soft and chewy, with a delicious buttery, warmly spiced flavor. I love them with raisins, but you can add any mix-ins you like. Try chocolate chips, dried cranberries, or nuts! From Every Day Is Saturday by Sarah Copeland.
👥 20 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
large egg1large egg yolk1
2
Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for ⏱️ 20 minutes while the oven preheats. (Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this ⏱️ 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)
3
Preheat the oven to 350°F and line two baking sheets with parchment paper.
4
Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.
5
Bake until puffed, golden, and a touch underbaked-looking, 10 to ⏱️ 11 minutes. Let cool on the pans for ⏱️ 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
calories
161 kcal
fat Content
7 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
8 g
sodium Content
105 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
30 mg
carbohydrate Content
22 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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