HOW TO MAKE OATMEAL COOKIES

Oatmeal cookies are a timeless classic, combining heartiness with sweetness and just the right amount of texture. Whether you’re baking them for a family treat or to impress guests, this recipe will deliver cookies that are soft, chewy, and filled with delightful mix-ins like raisins, walnuts, and chocolate chips.

Here’s how to make oatmeal cookies that are sure to satisfy your cookie cravings.

Ingredients You’ll Need:

125g butter (softened to room temperature): Butter is the base for any cookie recipe, providing a rich, smooth texture.
½ cup brown sugar: Brown sugar adds moisture and depth to the cookies, giving them a chewy texture.
¼ cup white granulated sugar: This helps balance the sweetness and adds crispness to the cookie edges.
1 egg: The egg binds the ingredients together, making the dough more manageable and helping it rise.
1 cup all-purpose flour: The flour gives structure to the cookies and provides that perfect chewy bite.
1 + ½ cups oatmeal (old-fashioned rolled oats): Oats are the star ingredient here, creating a wholesome, hearty texture.
1 tsp ground cinnamon: Cinnamon adds a warm, aromatic spice to the cookies, making them extra comforting.
½ tsp baking soda: This leavening agent helps the cookies rise and spread slightly while baking.
½ tsp salt (ideally sea salt or leaf salt): Salt brings out the sweetness of the other ingredients and balances the flavors.
2 tsp cornstarch: Cornstarch helps give the cookies a softer, tender texture.
¾ cup dried black raisins (seedless): Raisins add a natural sweetness and chewy texture.
½ cup walnuts (hand-crushed): Walnuts give a delightful crunch and a bit of nuttiness that complements the oats perfectly.
½ cup dark chocolate chips: Rich dark chocolate chips provide the ultimate sweet contrast to the chewy oats and raisins.

Instructions:

1. Prepare the Dry Ingredients

In a small bowl, mix the following ingredients together:

1 cup of all-purpose flour
1 + ½ cups of rolled oats
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt (if you can get your hands on some leaf salt, it adds a nice mineral quality)
2 tsp cornstarch

Stir until everything is evenly combined and set the bowl aside. This will be your dry mix that will eventually be incorporated into the wet ingredients.

2. Cream the Butter and Sugars

In a medium-sized bowl, combine the softened butter, brown sugar, and white sugar. Beat them together until the mixture is light and creamy. You can use a hand mixer or a stand mixer for this step, but if you don’t have one, a sturdy whisk and some elbow grease will work too.

Add the 1 egg to the butter-sugar mixture and continue mixing until it’s fully incorporated. The egg helps the dough come together and creates a smooth texture.

3. Combine Wet and Dry Ingredients

Once the butter-sugar-egg mixture is smooth, it’s time to add the dry ingredients. Slowly mix in the dry ingredients to the wet mixture. You can use a spatula, spoon, or your hands (if you prefer) to combine the ingredients until you have a uniform dough.

This is also when you’ll see the magic of oatmeal cookies come together—the dough should have a slightly thick consistency with plenty of oats and flour.

4. Add the Mix-ins

Now for the fun part! Stir in the following:

¾ cup dried black raisins (seedless)
½ cup hand-crushed walnuts
½ cup dark chocolate chips

These add-ins give the cookies their signature texture and flavor. You can even get creative and substitute or add other mix-ins if you like—think dried cranberries, coconut flakes, or even white chocolate chips. But the raisins, walnuts, and dark chocolate are the classic combo that really works well.

5. Shape the Cookies

Prepare your baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Now, scoop out tennis ball-sized portions of dough and roll them into balls. Space them out at least 4-5 cm apart on the sheet to allow for spreading. Don’t worry if the dough balls are a bit tall—they’ll flatten and spread as they bake. Press down slightly on each cookie to ensure an even bake.

6. Bake the Cookies

Preheat your oven to 175°C (350°F). Bake the cookies for 12-15 minutes, or until the edges have just begun to turn a light golden brown. The centers should still look a bit soft, as they’ll continue to firm up as they cool.

Make sure to check them towards the end of the baking time, as ovens can vary. The cookies should be golden around the edges but slightly soft in the middle.

7. Cool and Enjoy!

Once the cookies are baked to perfection, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Baking Tips and Tricks:

Don’t overmix the dough: Once you add the dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
Chill the dough: If you have the time, you can chill the dough in the fridge for 30 minutes before baking. This helps the flavors meld and prevents the cookies from spreading too much while baking.
Watch your oven: Keep an eye on the cookies as they bake. If you prefer softer cookies, take them out a minute earlier. For crispier cookies, leave them in a little longer.
Storage: These cookies will stay fresh for about 3-4 days if stored in an airtight container. You can also freeze them for up to 3 months if you want to make a big batch and save some for later.

Why This Recipe Works:

This oatmeal cookie recipe strikes a perfect balance between chewy and crispy, thanks to the combination of butter, sugar, and oats. The raisins and walnuts add texture, while the chocolate chips provide just the right amount of indulgence. It’s a classic that’s versatile and can be customized to your liking.