Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
Oatmeal cookies have a rich history that dates back to the late 19th century. Oats were a staple crop in many parts of the world, initially used for oatmeal porridge and bread. It wasn’t until the late 19th century that creative pastry chefs began incorporating oats into cookie recipes. Oats not only add a delightful texture to cookies but are also nutritious, making oatmeal cookies a relatively healthier choice among desserts.
Ingredients
Adjust Servings
Instructions
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Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
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In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
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In a separate bowl, cream together the softened butter, granulated sugar, and light-brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
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Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Be careful not to overmix; you want the dough to be well blended but not tough. Fold in the oats, raisins, and walnuts.
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Drop rounded tablespoons of dough onto your prepared baking sheets. You can use a cookie scoop for even-sized cookies. Leave some space between each cookie as they will spread during baking.
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Bake in the preheated oven for about 10 minutes or until the edges are lightly golden and the centers appear set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
