If you're craving a taste of nostalgia, these Traditional Oatmeal Cookies are your ticket to the past. With their perfect blend of sweet and chewy, they're an ideal treat any time of year. Whether you're a seasoned baker or just getting started, this recipe is both approachable and rewarding.
Butter: Softened butter is the backbone of these cookies, providing richness and helping to achieve that signature chewy texture.
Granulated Sugar & Brown Sugar: This duo not only sweetens the cookies but also contributes to the texture. Brown sugar, with its molasses content, adds a hint of caramel flavor.
Eggs: Eggs bind the ingredients together and add moisture, ensuring the cookies aren't too dry.
Vanilla Extract: A dash of vanilla enhances all the flavors without overwhelming them.
Flour: All-purpose flour gives the cookies structure. Too much flour can make them cakey, so measure carefully.
Baking Soda: This leavening agent helps the cookies rise and spread just the right amount.
Cinnamon: A touch of ground cinnamon adds warmth and depth, making these cookies even more comforting.
Salt: A bit of salt balances the sweetness and enhances all the other flavors.
Rolled Oats: The star of the show, oats give these cookies their hearty, chewy texture.
Raisins (optional): For those who love a bit of chewy fruitiness, raisins add a delightful contrast.
These oatmeal cookies are perfect on their own, but for a delightful twist, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. If you're feeling adventurous, crumble them over a bowl of yogurt for a sweet breakfast treat.
First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures your cookies won't stick and makes cleanup a breeze.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. You can use a hand mixer or stand mixer for this step.
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add that lovely aroma.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This step ensures even distribution of the leavening agent and spices throughout the dough.
Gradually blend the dry ingredients into the creamed mixture, stirring until just combined to avoid overworking the dough.
Fold in the oats and raisins (if using) until they're evenly distributed. The dough will be thick, but that's exactly what you want for these cookies.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.
Bake in your preheated oven for 10 to 12 minutes, or until the edges are golden brown. They'll be soft in the center but will firm up as they cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This step helps them set up nicely.
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