How To Make Soft & Chewy Oatmeal Cookies
Makes about 36 cookies
- 3 1/2 cups
old-fashioned rolled oats, divided
- 1 cup
- 1 teaspoon
- 1 1/2 teaspoons
- 1/2 teaspoon
- 2 sticks
(1 cup) unsalted butter, at room temperature
- 3/4 cup
packed light or dark brown sugar
- 3/4 cup
- 2 teaspoons
- 1 1/2 cup
- 1 to 2
large baking sheets
High-speed blender or food processor (optional)
Parchment paper or silicon baking mats
Measuring cups and spoons
Stand mixer with paddle attachment, or electric hand mixer and large bowl
Wire cooling rack
Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 350°F.
Toast the oats: Spread the oats in a single layer on a large, rimmed baking sheet. Bake, stirring halfway through, for 15 to 20 minutes. Set aside and cool until the oats are cool enough to handle.
Process the oats: Transfer 1/2 cup of the toasted oats to a food processor fitted with the blade attachment, high-speed blender, or spice grinder, and process until the oats are finely ground.
Combine the dry ingredients: Place the all-purpose flour, remaining 3 cups whole oats, ground oats, baking powder, cinnamon, and salt in a medium bowl and whisk to combine; set aside.
Cream the butter and sugars: Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla: Beat in the eggs one at a time and beat thoroughly after each addition, scraping down the sides of the bowl if needed. Beat in the vanilla.
Mix in the dry ingredients: With the mixer on low speed, slowly add the flour mixture and beat until just incorporated.
Fold in the raisins: Remove the bowl from the mixer. Add the raisins and mix into the dough with a rubber spatula until evenly distributed throughout.
Scoop the dough onto the baking sheets: Line 2 baking sheets with parchment paper or silicone baking mats. Scoop the dough by heaping tablespoons and drop onto the baking sheets, spacing them about 2 inches apart, 12 per baking sheet.
Bake the cookies: Bake 8 to 9 minutes for soft and chewy cookies, or 11 to 12 minutes for crispy cookies. Rotate the baking sheets between racks and from front to back halfway through.
Remove from the oven and cool: Place the baking sheets on wire racks and cool 1 to 2 minutes. Use a flat spatula to transfer the cookies to a wire rack to cool completely. Let the baking sheets cool completely and bake any remaining dough (you can reuse the parchment paper).
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Make ahead: The cookie dough can be refrigerated for several days before baking. It can also be scooped out onto baking sheets, frozen solid, and stored in resealable freezer bags in the freezer for several months. Frozen cookies can be baked straight from the freezer but may need 1 to 2 minutes extra baking time.