This easy recipe took less than an hour to make, and the cookies were delicious. I omitted cinnamon and nutmeg, but if you like your oatmeal cookies spiced, feel free to include it. The cookies, which I baked for the lesser time, turned out nicely chewy with a little crunch at the edges; bake them for the longer time if you'd like them more crisp. The cookies turned out perfectly with raisins and with chocolate chips. They are very sweet with the chocolate chips, so I think I'll cut back on the sugar next time (as I've reflected in the recipe below).
And yes, they made a fine oatmeal cookie sandwich with frosting.
📖 Recipe
Chewy Oatmeal Cookies
adapted from King Arthur Flour
Servings: 24
Ingredients
- ½ cup butter softened
- ⅓ to ½ cup brown sugar (I'll use ⅓ next time, especially with chocolate chips)
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 ¼ teaspoon cinnamon (optional; I didn't use it)
- ⅛ teaspoon nutmeg (optional; I didn't use it)
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 egg
- ½ teaspoon baking soda
- ¾ cup flour
- 1 ½ cup rolled oats
- 1 cup raisins or chocolate chips
Instructions
- With an electric mixer, combine butter, sugars, vanilla, spices (if using), salt, and vinegar until creamy and smooth. Add egg and beat well to combine, scraping down sides of the bowl as necessary. Add baking soda and flour, mixing until just combined. Stir in oats and raisins or chocolate chips.
- Use spoons or a #40/1.5 tablespoon cookie scoop to drop balls onto greased or parchment-lined cookie sheets, leaving 2 inches of room around each one.
- Bake at 350F for 12-14 minutes (less for soft cookies, more for crisp ones which I haven't tried). Cool before removing.
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