Oatmeal Cookies
A proper oatmeal cookie should be a little chewy, with crisp edges and oats you can actually feel in every bite. We use old-fashioned rolled oats rather than quick oats, because they give that satisfying texture. Half an hour in the fridge lets the oats soak up moisture so the cookies don't spread.
- Prep
- 20 min
- Cook
- 28 min
- Rest
- 30 min
- Total
- 1 h 18 min
- Servings
- 20
- Level
- Easy
- Per serving
- 140 kcal
Ingredients
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What to use instead
Swap the raisins for dried cranberries, chopped dates or 80 g chocolate chips.
Makes: 20 cookies, 7 cm
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cream butter and sugar
Beat the soft butter with the brown sugar for 2 minutes until fluffy. Add the egg and vanilla and beat until combined.
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Step 2: Add the dry ingredients
Mix the flour, baking soda, cinnamon and salt, add to the butter mixture and stir with a spatula. Fold in the oats and raisins; the dough will be thick and sticky.
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Step 3: Rest the dough
Cover and chill for 30 minutes so the oats absorb moisture and the butter firms up a little.
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Step 4: Shape the cookies
Heat the oven to 180°C (350°F) and line a baking sheet with paper. Scoop 1½ tbsp portions, roll into balls, space them 5 cm apart and press lightly with your palm to about 1.5 cm thick.
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Step 5: Bake the cookies
Bake for 12–14 minutes, until the edges are golden brown and the centres still look slightly moist.
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Step 6: Cool on the tray
Leave on the tray for 5 minutes, then move to a rack. They're soft when hot; the crisp edges develop as they cool. Bake the second batch the same way.
Tips & variations
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Swap
Swap the raisins for dried cranberries, chopped dates or 80 g chocolate chips.
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Variation
Add 50 g chopped toasted walnuts for extra crunch and heartiness.
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Tip
For crisper cookies, flatten them thinner, to about 1 cm, and bake 2–3 minutes longer.
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Storage
Keep in an airtight jar at room temperature for up to 5 days.
Nutrition
| 1 serving | Whole dish 20 servings | |
|---|---|---|
| Energy | 140 kcal | 2,800 kcal |
| Protein | 2 g | 40 g |
| Fat | 6 g | 120 g |
| Carbohydrates | 19 g | 380 g |
Approximate values calculated from standard ingredient data.
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