Oats give cookies a delicious nutty flavor that pairs perfectly with everything from chocolate chips to raisins. They're simple to make, slightly healthier than sugar cookies, and they're excellent dipped in hot coffee, tea or milk. Whether you want to make classic oatmeal raisin cookies, crunchy oatmeal chocolate chip cookies, or healthy chewy oatmeal cookies, wikiHow has you covered!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups old fashioned rolled oats (not instant)
- 1 ½ cups raisins
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 cups old fashioned rolled oats (not instant)
- 2 cups chocolate chips
- 1 cup olive oil or coconut oil
- ½ cup honey
- ½ cup brown sugar
- 1 cup white flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups old fashioned rolled oats (not instant)
- 1 ½ cup chopped dried fruit (cranberries, dates, dried apricots, etc.)
Steps
Method 1
Method 1 of 3:
Classic Oatmeal Raisin Cookies
These traditional oatmeal cookies spiced with cinnamon and studded with raisins make the perfect wholesome after-school treat. The texture is chewy on the inside with a slightly crunchy exterior. Serve them up with a glass of milk!
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Preheat the oven to 350 degrees.
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Beat the butter and sugars. Place the butter, white sugar, and brown sugar in a large bowl. Using an electric mixer, beat the ingredients until the mixture is fully combined and becomes light and fluffy. This should take about 3 or 4 minutes.
- Using softened butter should help the process along. If your butter is cold, you can soften it by microwaving it for about 15 seconds.
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Add the eggs and vanilla. Keep the mixer running and beat the batter until the eggs and vanilla are thoroughly incorporated.
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Mix the dry ingredients. In a separate bowl, stir together the flour, salt, cinnamon, baking soda and oatmeal until the ingredients are completed mixed.
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Add the dry ingredients to the wet ingredients. Pour 1/3 of the dry mixture into the bowl with the wet ingredients and mix on low (or stir by hand) until blended. Do the same with the next 1/3 of the bowl, and finish by mixing in the last 1/3.
- Don't mix the batter on high - do it slowly! This way you can make sure the cookies will come out light and delicious, rather than tough.
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Stir in the raisins. Last but not least, stir in the 1 1/2 cups of raisins - again, make sure not to overmix. [1] X Research source
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Scoop out the cookies. Use a cookie scoop, a small measuring cup or a tablespoon to scoop out the cookies onto a nonstick cookie sheet. Space them so that there are 2 inches (5.1 cm) in between each cookie, since they'll spread as they bake. You'll end up with about 2 dozen cookies, so you may need to bake them using two separate sheets or one batch at a time.
- If you don't have a nonstick cookie sheet, grease the cookie sheet before scooping. You can also line your cookie sheet with parchment paper.
- Make the cookies bigger if you'd like! Use a 1/2 cup measuring cup to scoop out giant oatmeal cookies that will be soft in the middle and crispy around the edges.
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Bake the cookies. Place them in the preheated oven and bake for 10 - 12 minutes, until they're brown around the edges. Remove them from the oven and allow them to cool.Advertisement
Method 2
Method 2 of 3:
Crunchy Oatmeal Chocolate Chip Cookies
Oatmeal has the power to add a delectable crunch to cookies. It's perfect paired with the gooey, rich taste of chocolate chips or chunks. These cookies turn out golden-brown and crispy, and taste great with a scoop of vanilla ice cream.
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Preheat the oven to 375 degrees.
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Beat the butter and sugars. Place the butter and the white and brown sugar in a bowl. Use an electric mixer to beat them together until the mixture is light and fluffy.
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Add the egg and vanilla. Keeping the mixer running, crack in the egg and pour in the vanilla. Keep mixing until the wet batter is totally combined.
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Mix the dry ingredients. In a separate bowl, mix together the flour, salt, baking soda and oats. Use a spoon or whisk to stir them together until they're completely incorporated.
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Add the dry mixture to the wet mixture. Start by adding 1/3 of the dry mixture to the wet mixture, and beat on low or stir with a spoon until the mixtures are combined. Do the same with the next 1/3 of the dry mixture. Add the last 1/3 and mix until the mixtures are combined and no white flour remains visible.
- Don't overmix! The cookies will turn out tough. Use a wooden spoon or set your mixer to low when you combine the dry and wet ingredients.
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Stir in the chocolate chips. Dump in the full amount of chocolate chips and use a spoon to gently stir them into the batter. [2] X Research source
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Scoop the cookies. Use a cookie scoop or a spoon to scoop them onto a nonstick baking sheet (or a greased regular baking sheet). Space the cookies 2 inches (5.1 cm) apart, so they have room to spread. You should have enough batter for 2 dozen cookies.
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Bake the cookies. Put them in the oven and bake for 10 - 12 minutes, until they're golden brown around the edges. Remove them from the oven and allow them to cool.
- If your like your cookies extra crispy, you can leave them in a little longer. Just check frequently to make sure they don't burn!
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Method 3
Method 3 of 3:
Healthy Chewy Oatmeal Cookies
Oatmeal cookies might be the one type of cookie that can be defined as a health food, if you use the right ingredients. Subbing some of the sugar for honey and a bit of the white flour for whole wheat results in a hearty, lightly sweet cookie you can feel good eating.
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Preheat the oven to 375 degrees.
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Mix the oil and sweeteners. Place the oil, honey, and sugar in a large bowl. Use a mixer to beat the oil and sweeteners together until well blended. [3] X Research source
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Mix the dry ingredients. In a separate bowl, toss in the white flour, wheat flour, baking powder, salt and oatmeal. Use a whisk to stir the ingredients together until they're well incorporated.
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Mix the dry and wet ingredients. Pour the dry ingredients in with the wet ingredients 1/3 at a time, mixing on low speed until the flour is no longer visible.
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Add the chopped fruit. Pour it into the batter, then use a spoon to gently stir it, taking care not to overmix.
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Consider refrigerating the dough. If you want, you can refrigerate dough for several hours or overnight. This optional step can give the cookies a thicker consistency.
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Scoop the cookies. Use a cookie scoop or spoon to scoop them onto a baking sheet, leaving 2 inches (5.1 cm) in between the cookies. You should have enough batter to make 2 dozen cookies.
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Bake the cookies. Place the baking sheet into the preheated oven. Bake the cookies for 10 - 12 minutes, until they're golden brown around the edges.
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Finished.Advertisement
Expert Q&A
Search
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QuestionWhat kind of oats do you use for cookies?Ross Canter is a Professional Baker and the Co-Founder of Cookie Good in Santa Monica, California. Originally a screenwriter, Ross decided to pursue his passion for baking and opened Cookie Good in 2007 with his wife, Melanie. Ross and Melanie opened their brick and mortar bakery in 2014. With over 15 years of experience, Ross specializes in creating high quality cookies with unique flavor options and helping people feel “cookie good” one cookie at a time.Always use "old-fashioned" oats rather than "quick cook" or "steel cut" ones. Quick cooking oats are processed to cook faster, so they end up a bit mushy and less oat-y when used in baking. Steel cut oats are great for long-simmered oatmeal but the relatively fast baking time of cookies doesn't give them the time they need to soften up.
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QuestionAre the cookies good?Community AnswerYes, but everyone has different tastes and opinions, so you'll have to try them to find out if you like them.
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QuestionDo I need brown sugar for the first one?Community AnswerThe brown sugar helps give the cookies a chewier texture and a different flavor. You can make the cookies without it, but they won't taste at all like oatmeal cookies normally taste.
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Tips
- For softer cookies, remove them from the oven early. For crispy cookies, consider having them bake an extra five minutes.Thanks
- Feel free to add dried pineapple, coconut flakes, dried cranberries, and/or chocolate chips to the oatmeal cookies for a twist.Thanks
- You can also substitute the sugar with Splenda.Thanks
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Warnings
- Always be careful when dealing with hot elements. Wear can mitts. Supervise children.Thanks
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References
About this article
Article Summary
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To make classic oatmeal raisin cookies, beat the butter, white sugar, and brown sugar with a mixer for 3-4 minutes until the mixture gets light and fluffy. Next, beat in the eggs and vanilla. Then, mix the flour, salt, cinnamon, baking soda, and oatmeal together in a separate bowl. Switch the mixer to low and gradually add the dry mixture to the batter before gently stirring in the raisins. Finally, drop spoonfuls of batter onto a nonstick cookie sheet and bake the cookies at 350 degrees for 10-12 minutes. For variations on this classic recipe, read on!
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- "I picked your article recipe because I think my cookies are going to turn out well. Good job."
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"I picked your article recipe because I think my cookies are going to turn out well. Good job."
