Ingredients
1 ½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
(Optional) 1 cup raisins or chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease with nonstick spray.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
4. Mix in the eggs, one at a time, followed by vanilla extract. Beat until just combined.
5. Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
6. Stir in the rolled oats. If using raisins or chocolate chips, fold them in gently.
7. Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheet, leaving 2 inches between each scoop.
8. Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room-temperature butter for best creaming results.
Always choose old-fashioned rolled oats, not quick oats, for that signature chewy texture.
Soak raisins in warm water for 10 minutes before adding to prevent dryness.
Do not overmix the dough—mix just until ingredients are incorporated.
Let cookies cool fully before stacking or storing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian