Description
These vanishing oatmeal cookies are soft, chewy, and truly irresistible! Based on the classic Quaker recipe with a few pro tweaks, this foolproof batch disappears in no time. Perfect for lunchboxes, holiday trays, or any time you crave homemade comfort.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup packed brown sugar
-
½ cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1½ cups all-purpose flour (or 1:1 gluten-free blend)
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
½ teaspoon salt
-
3 cups old-fashioned oats
-
1 cup raisins (or chocolate chips, nuts, or dried fruit)
Instructions
-
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Cream butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
-
Add eggs and vanilla extract; mix until combined.
-
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
-
Gradually add the dry ingredients to the wet, mixing just until combined.
-
Stir in oats and raisins (or your favorite add-ins).
-
Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
-
Bake for 10–12 minutes, until golden at the edges and just set in the middle.
-
Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
-
For thicker cookies, chill the dough for 30 minutes before baking.
-
Swap raisins for chocolate chips, nuts, dried cranberries, or coconut for fun variations.
-
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
-
For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend.
-
For vegan, use plant-based butter and flax eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg