Introduction
Oatmeal Cookies are a timeless treat, perfect for after-school snacks, cozy dessert moments, or sharing with friends. Their chewy texture, warm brown sugar sweetness, and hearty oats create a comforting, nostalgic bite. Arranged on a white ceramic platter, optionally dusted with powdered sugar, these Oatmeal Cookies offer a rustic, inviting aesthetic. This recipe delivers a classic Oatmeal Cookie, adaptable for dietary preferences, best served fresh or stored for a delightful anytime treat.
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins (optional, or substitute with chocolate chips)
For Serving:
- Optional: Powdered sugar for dusting
- Suggested Accompaniments: Glass of milk, coffee
- Suggested Pairings: Herbal tea, hot cocoa
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large mixing bowl, electric mixer, baking sheets, parchment paper
Step-by-Step Process
- Prep Oven: Preheat the oven to 350°F—line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Add Oats and Raisins: Stir in oats and raisins (if using) with a wooden spoon or spatula until evenly distributed.
- Shape Cookies: Scoop dough using a tablespoon or cookie scoop (about 2 tbsp per cookie), placing 2 inches apart on prepared baking sheets. Flatten slightly with fingers or a spoon.
- Bake: Bake for 10-12 minutes, until edges are golden but centers are soft. Rotate sheets halfway for even baking. Cool on sheets for 2 minutes, then transfer to wire racks to cool completely.
- Serve: Arrange on a white ceramic platter. Optionally, dust with powdered sugar. Serve with milk, coffee, herbal tea, or hot cocoa.
Tips for Better Oatmeal Cookies
- Use old-fashioned rolled oats for a chewy texture; quick oats make cookies denser.
- Soften butter to room temperature for smooth creaming; avoid melting.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Slightly underbake for chewier cookies; bake longer (12-14 minutes) for crispier cookies.
- Test a single cookie first to check the spread and adjust the dough if needed.
- If raisins are dry, soak in warm water for 10 minutes, then drain.
- Space cookies well on sheets to prevent spreading into each other.
- Enhance aesthetic: Dust lightly with powdered sugar and stack neatly on a white ceramic platter for a cozy look.
Variations and Customization
- Gluten-Free Oatmeal Cookies: Use 1:1 gluten-free flour and certified gluten-free oats.
- Vegan Oatmeal Cookies: Replace butter with vegan margarine, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure raisins are vegan.
- Low-Sugar Oatmeal Cookies: Reduce brown sugar to 3/4 cup and use a sugar-free sweetener for granulated sugar.
- Chocolate Chip Oatmeal Cookies: Replace raisins with 1 cup semi-sweet chocolate chips.
- Nutty Oatmeal Cookies: Add 1/2 cup chopped walnuts or pecans with oats.
- Spiced Oatmeal Cookies: Add 1/4 tsp nutmeg or ginger with cinnamon.
- Cranberry Oatmeal Cookies: Replace raisins with dried cranberries for tartness.
- Peanut Butter Oatmeal Cookies: Add 1/4 cup creamy peanut butter with the butter.
Storage and Serving Tips
- Store in an airtight container at room temperature for 5 days or in the fridge for 10 days.
- Freeze baked cookies in an airtight container for 2 months; thaw at room temperature.
- Freeze dough balls on a tray, then store in a freezer bag for 2 months; bake from frozen, adding 1-2 minutes.
- Serve at room temperature for the best texture; warm slightly (10 seconds in the microwave) for gooeyness.
- Use leftover crumbles over yogurt or ice cream for a dessert topping.
- Don’t leave cookies exposed to air; cookies dry out quickly.
- Pair with beverages, like milk, to complement the sweetness.
- Presented on a white ceramic platter with powdered sugar for an inviting charm.
Nutritional Information
Based on 24 cookies (2 cookies per serving, with raisins):
- Calories: 300 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 5g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. These are high in carbs and fat; try low-sugar or vegan versions. Serve with fruit for balance.
Conclusion
This Oatmeal Cookies recipe offers a chewy, nostalgic treat perfect for any occasion. It turns simple ingredients into a comforting classic. Its easy preparation and rustic presentation make it a favorite. The hearty oats and sweet notes, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its homely appeal.
Oatmeal Cookies Recipe: Chewy and Nostalgic
Chewy Oatmeal Cookies with oats and raisins.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 cups rolled oats
- 1 cup raisins optional
- Optional: Powdered sugar
- Suggested Pairings: Milk tea
Instructions
- Preheat the oven to 350°F; line baking sheets with parchment.
- Beat butter and sugars until fluffy, 2-3 minutes.
- Add eggs and vanilla; mix well.
- Whisk flour, baking soda, cinnamon, and salt; add to wet ingredients.
- Stir in oats and raisins; scoop 2 tbsp of dough, place 2 inches apart, and flatten slightly.
- Bake for 10-12 minutes until golden; cool for 2 minutes on sheets, then on racks.
- Dust with powdered sugar; serve with milk and tea.
Notes
- Use rolled oats for chewiness.
- Store at room temperature for 5 days or freeze for 2 months.
- Try a chocolate chip variation.
- Pair with coffee.
