Cinnamon Oatmeal Cookies Soft Chewy (Print Version)
Chewy oatmeal cookies blend cinnamon warmth with a tender bite, ideal for snacks and sweet moments.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg
→ Oats
06 - 2 cups old-fashioned rolled oats
→ Wet Ingredients
07 - 1 cup unsalted butter, softened
08 - 1 cup packed brown sugar
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
→ Optional Add-Ins
12 - 3/4 cup raisins or chocolate chips
13 - 1/2 cup chopped nuts (walnuts or pecans)
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - Using an electric mixer or whisk in a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
06 - Stir in oats thoroughly, then fold in raisins or chocolate chips and nuts if preferred.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are golden and centers are set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.
# Expert Advice:
01 -
- Uses ingredients from your pantry easy to find
- Quick prep and bake takes less than half an hour
- Soft and chewy with crispy edges with each bite
- Customizable with raisins chocolate chips or nuts for different textures and flavors
02 -
- Full of fiber thanks to rolled oats
- Suitable for freezing so you can bake ahead
- Easily adapted for nut free or gluten free needs
03 -
- To guarantee chewiness under bake slightly and let them finish setting on the hot pan
- Toasting your nuts before folding in makes them taste twice as good
- Let butter sit out until completely room temperature for best mixability
- Never skip creaming your butter and sugar as it is key for texture
- Ran short on brown sugar once and learned mixing in a tablespoon of molasses works wonders