4.31 from 472 votes
Oatmeal Cookies deserve a "Best-Ever" recipe!
Best-Ever Oatmeal Cookies Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!

Course: Cookie
Cuisine: American
Servings: 16
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4oz/115g) butter, room temperature
  • 1/2 cup (4oz/115g) sugar
  • 1/2 cup (3oz/85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4oz/105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12oz/128g) rolled oats
  • 2/3 cup (3 1/3oz/94g) raisins
Instructions
  1. Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside. 

  2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

  3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

  4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

  5. Lastly, fold in the oats and the raisins. 

  6. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

  7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center. 

  8. Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

  9. Store in an airtight container for up to 3 days at room temperature. 

Watch the Recipe Video!

Recipe Notes

This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! :)

*Don't eat eggs? Use my egg substitute chart for cookies!