Oatmeal cookies are a seriously underrated classic! And they’re delicious whether or not you want them with raisins, so I’ve got four variations for you to try.Jump to Recipe
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you have any questions about this, just click here! All content copyright Teaspoon of Nose 2012-2024.
Cookies have been my go-to dessert lately because they’re easy to share even when socially distancing. Recently I realized that one category of classic cookie bites was lacking here on Teaspoon of Nose: oatmeal cookies!
I feel like people are either love it or hate it when it comes to oatmeal cookies. And I get it: if you make me choose between chocolate chip cookies and oatmeal, I’ll go classic chocolate chip every time.
But there’s something ridiculously moist and delicious about a really good oatmeal cookie. If you do it right, they’re ridiculously good!
Best part of dessert is always toppings! So today I’ve offered four different variations. Raisin classic, chocolate chips, caramel, or naked: one for every taste.
If you want to make multiple types in one batch, divide up the batter into separate bowls and stir in toppings individually. You can also do it monster-style and do chocolate and raisin, but to be honest I think they’re weird together. My brain can’t interpret oatmeal raisin with chocolate chips.
If I had to choose, my favorite versions were caramel and raisins. The caramel drizzle compliments that brown sugar flavor, and there’s something so craveable about the classic raisins.
Whatever toppings you crave, the trick is to underbake oatmeal cookies. Otherwise, they get a little too granola-y for my taste. And let’s be clear: these are still full-on decadent desserts, not health bites. Let’s eat healthy in some places and indulge in others!
These have more brown sugar than white sugar to bring out that rich cookie flavor, which conveniently compliments the oatmeal.
Bonus: if you’re like me and everyone is having babies right now, these are great for new moms! Oatmeal is good for mamma’s milk production, so bake a big batch of these and call them good for the baby! 😉
Oatmeal Cookies, four ways
- 1 ½ cups AP flour
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp baking powder
- ½ tsp baking soda
- ¾ cups unsalted butter softened (170 g)
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs room temp
- 1 tsp vanilla extract
- 3 cups old fashioned oats (255 g)
- ¾ – 1 cup chocolate chips, raisins, or combination optional
- Preheat the oven to 375°F. Combine flour, cinnamon, salt, baking powder and baking soda and set aside.
- Beat the butter on high for 2-3 minutes, until light and fluffy. Add both sugars and beat 2 minutes more.
- Add vanilla. Add one egg at a time, beating thoroughly between each. Scrape down the sides of the bowl each time.
- Sift in half the dry ingredients, and mix on low until just combined. Repeat with the other half.
- Stir in the oatmeal by hand. If you're adding toppings, stir those in too.
- Shape into 1-inch balls and place on an ungreased baking sheet, leaving plenty of room between each for the cookies to spread.
- Bake for 10-12 minutes, until the cookies are just starting to brown on the edge. It's okay for them to not be fully baked on the top.
- Let cool for a minute on the baking sheet, then transfer to a rack to cool.
What’s your favorite variation of oatmeal cookies?? Let me know below!