Classic Chewy Oatmeal Cookies

Ingredients

• 1 cup all-purpose flour
• 0.75 tsp salt
• 0.5 tsp baking soda
• 4 tbsp unsalted butter
• 0.25 tsp ground cinnamon
• 0.75 cup dark brown sugar (Packed)
• 0.5 cup granulated sugar
• 0.5 cup vegetable oil
• 1 large egg (Plus 1 large yolk)
• 1 large egg yolk
• 1 tsp vanilla extract
• 3 cups old-fashioned rolled oats
• 0.5 cup raisins (If using)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 375°F. Line two rimmed baking sheets with parchment paper.

2. 2

   Whisk the flour, salt, and baking soda together in a medium bowl. Set the flour mixture aside.

3. 3

   Melt the butter in an 8-inch skillet over medium-high heat, swirling the pan occasionally, until the foaming subsides.

4. 4

   Continue cooking the butter, stirring and scraping the bottom of the skillet with a heat-resistant spatula, until the milk solids are dark golden brown and the butter has a nutty aroma, 1 to 2 minutes.

5. 5

   Immediately transfer the browned butter to a large heatproof bowl, scraping the skillet clean with the spatula. Stir the ground cinnamon into the hot butter.

6. 6

   Add the dark brown sugar, granulated sugar, and vegetable oil to the browned butter. Whisk until combined.

7. 7

   Add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth.

8. 8

   Using a wooden spoon or spatula, stir in the flour mixture until fully combined, about 1 minute.

9. 9

   Add the rolled oats and raisins, if using. Stir until they are evenly distributed; the mixture will be stiff.

10. 10

    Divide the dough into 20 portions of about 3 tablespoons each, or use a #24 cookie scoop. Arrange 10 dough balls 2 inches apart on each prepared baking sheet.

11. 11

    Using a damp hand, press each dough ball into a 2½-inch disk.

12. 12

    Bake one sheet at a time for 8 to 10 minutes, rotating the sheet halfway through baking. The cookie edges should be set and lightly browned, while the centers remain soft but not wet.

13. 13

    Let the cookies cool on the baking sheet on a wire rack for 5 minutes. Using a wide metal spatula, transfer them to the wire rack and let them cool completely.

Notes

The recipe yields 20 cookies. Raisins are optional. The source lists 50 minutes plus 30 minutes cooling; the cookies should cool completely after the initial 5-minute cooling period.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead
• oatmeal
• holiday baking