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Best-Ever Oatmeal 4.56 from 1337 votes

Cookies Recipe

Prep Time Cook Time Total Time

15 mins 10 mins 25 mins

Chewy, tasty, and healthier than a lot

of other options, my Best-Ever
Oatmeal Cookies will knock your socks
off!

Course: Cookie
Print Recipe
Cuisine: American
Servings: 16
Author: Gemma Stafford

Ingredients

1/2 cup (4oz/115g) butter (room temperature)

1/2 cup (4oz/115g) sugar
1/2 cup (3oz/85g) brown sugar
1 teaspoon vanilla
1 egg*
3/4 cup (3 3/4oz/105g) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (4 1/12oz/128g) rolled oats
2/3 cup (3 1/3oz/94g) raisins

Instructions

1. Preheat your oven to 375°F (190°C). Then line to large

cookie sheets with parchment paper and set aside.
2. In a medium bowl combine the dry ingredients, apart from
the sugars. Set aside.
3. In a large bowl cream together the butter, white and brown
sugar. Once light and fluffy add the egg and the vanilla and
whip until combined
4. Add the dry ingredients into the wet and mix with a spatula
until the flour has just absorbed, do not over mix.
5. Lastly, fold in the oats and the raisins.
6. using a tablespoon measure scoop heaped tablespoons of
the cookie dough onto your lined cookie sheet, leaving
about 1 1/2 to 2 inches between the cookies.
7. Bake for about 9-10 minutes or until the cookies are
golden brown and slightly risen. Don't be tempted to bake
for longer or you will lose the gooey center.
8. Allow the cookies to cool slightly before transferring onto a
wire rack to cool fully. Enjoy!
9. Store in an airtight container for up to 3 days at room
temperature.

Recipe Notes
This dough also freezes really well for up to 3 months. Scoop it
and freeze in balls so you can just take them out, defrost, and
bake! :)
*Don't eat eggs? Use my egg substitute chart for cookies!