Ultimate Oatmeal Cookies - Chewy & Crispy
Perfect oatmeal cookies with chewy centers and crispy edges. This easy recipe creates 46 delicious cookies in just 25 minutes using simple pantry ingredients.
Ingredients
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 cups uncooked rolled oats
- 1 to 1½ cups raisins chocolate chips, shredded coconut or nuts (optional)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together granulated sugar, brown sugar, and softened butter using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in vanilla extract, eggs, and milk until fully incorporated.
- Add baking soda, baking powder, salt, and cinnamon. Mix until just combined.
- Gradually add flour, mixing on low speed until just incorporated. Do not overmix.
- Fold in rolled oats with a wooden spoon or rubber spatula until evenly distributed.
- If using optional add-ins, fold in chocolate chips, raisins, nuts, or coconut now.
- Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden brown. Centers may look slightly underdone.
- Cool on baking sheet for 2-3 minutes before transferring to a wire rack.
Notes
Don't overbake - cookies continue cooking on the hot pan after removal from oven
For best texture, use room temperature butter and eggs
Store in airtight container for up to 1 week or freeze for up to 3 months
Cookie dough can be frozen and baked fresh as needed
Using 2 extra-large eggs instead of large will make thinner but still delicious cookies
Quick oats can be substituted but rolled oats provide better texture
For best texture, use room temperature butter and eggs
Store in airtight container for up to 1 week or freeze for up to 3 months
Cookie dough can be frozen and baked fresh as needed
Using 2 extra-large eggs instead of large will make thinner but still delicious cookies
Quick oats can be substituted but rolled oats provide better texture
