Description
Classic oatmeal cookies with walnuts and cinnamon. Chewy and comforting, perfect for an afternoon treat or dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup chopped walnuts
- ½ cup raisins (optional)
Instructions
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add the eggs and vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the oats, walnuts, and raisins: Gently fold in the rolled oats, chopped walnuts, and raisins (if using) until evenly distributed. Do not overmix.
- Chill the dough (optional): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the oven: Preheat your oven to 375°F (190°C). Place the oven rack in the center position.
- Prepare the baking sheets: Line baking sheets with parchment paper or silicone baking mats.
- Drop the dough onto the baking sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is recommended to prevent excessive spreading.
- Use high-quality ingredients for the best flavor.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Variations: Add chocolate chips, dried cranberries, or shredded coconut. Use gluten-free flour for a gluten-free version. Adjust sweetness by reducing sugar. Add nutmeg or cloves for a warmer flavor. Omit walnuts or substitute with seeds for nut allergies. Make vegan by using vegan butter, flax eggs, and vegan-friendly sugar.
- Troubleshooting:
- Cookies spreading too much: Chill dough longer, ensure oven is at correct temperature, avoid using butter that is too soft.
- Cookies too dry: Reduce baking time, measure flour accurately.
- Cookies too hard: Do not overmix dough, avoid overbaking.
- Cookies not browning: Ensure oven is properly calibrated, bake on a lower rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes