Description

These classic oatmeal cookies are a delightful treat, featuring toasted oats and a perfect blend of warm spices. Soft in the center with crisp edges, they are made with a combination of brown and granulated sugar, butter, and optional raisins or chocolate chips. A comforting and wholesome cookie perfect for any occasion.

Ingredients

Dry Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour, spooned and leveled
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Mix-ins (Optional)

1 cup raisins or substitute with chocolate chips

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Instructions

Toast the oats: Preheat the oven to 350°F. Spread oats on a rimmed baking sheet and toast, stirring once, until golden and fragrant, about 8–10 minutes. Allow to cool completely.
Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and the cooled toasted oats to create the base dry mixture.
Cream butter and sugars: Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes. Beat in eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating until just combined. Carefully fold in raisins or chocolate chips if using.
Portion the dough: Scoop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper, spacing cookies about 2 inches apart to allow spreading.
Bake the cookies: Bake in batches for 10–12 minutes, or until the edges are crisp and the centers are set. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toasting the oats enhances their flavor and adds a nutty depth to the cookies.
You can substitute raisins with chocolate chips for a sweeter variation.
Make sure the butter is at room temperature for easier creaming with sugars.
Do not overmix once the flour is added to avoid tough cookies.
Store cookies in an airtight container at room temperature for up to one week.