"A good chocolate chip cookie recipe is a household staple. A good oatmeal cookie recipe is just as much of a staple! Whether you like oatmeal cookies with no mix-ins at all like I do, or if you like them with raisins or chocolate chips or walnuts, the cookie base is everything. This recipe is oatmeal cookie perfection! The Step-by-Step VIDEO is on my YouTube channel!"
Soft & Chewy Oatmeal Cookies
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Prep time: 1hr 30mins
Cook time: 30mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 cup softened salted butter
- 2 cups old-fashioned rolled oats
- 1 3/4 cups all-purpose flour
- 1 1/2 packed light brown sugar
- 2 large room temperature eggs
- 2 teaspoons vanilla extract
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mix-ins of choice, optional
Method
Step 1
Cream together softened butter and brown sugar. Add eggs and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
Step 2
In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, and cinnamon) until well-combined. Add dry ingredients to wet ingredients, and mix until just combined. Scrape down sides of bowl to make sure all ingredients are mixed. Use a large spoon to stir in oats (and other mix-ins if desired).
Step 3
To chill dough: Wrap cookie dough in plastic wrap, and chill in the refrigerator for at least 1 hour. Chill dough overnight if preferred!
Step 4
To bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Form 2 tablespoons of dough into balls, placing on baking sheet at least an inch apart. Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack. Repeat for consecutive batches!
Step 5
To store: Once completely cooled, store cookies in an airtight container for 4-5 days. TIP: You can store raw cookie dough in the fridge for 3 days, baking them off as needed! TIP #2: You can also freeze extra raw cookie dough formed into balls! Remove cookie dough balls from the freezer as needed, and bake at 375 degrees for 9-12 minutes.