Stuff You’ll Need
- 1 cup (140 g) all‑purpose flour
- ¾ tsp kosher salt (or ½ tsp table salt)
- ½ tsp baking soda
- 4 Tbsp (2 oz) unsalted butter, softened
- ¼ tsp ground cinnamon
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated white sugar
- ½ cup neutral oil (vegetable or canola)
- 1 large egg, lightly beaten
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 3 cups (255 g) old‑fashioned rolled oats
- ½ cup (75 g) raisins
Stuff to Know Before Baking
Stick with regular old-fashioned rolled oats—extra-thick oats will make the cookies tough. For the best texture and spread, weigh your ingredients.
If you skip the optional raisins, you’ll get about 18 cookies instead of 20.
Prep the Oven and Dry Ingredients
Adjust oven rack to the middle position and preheat to 375°F. Line two rimmed baking sheets with parchment paper.
In a medium bowl, whisk together 1 cup (140 g) all‑purpose flour, ¾ tsp kosher salt (or ½ tsp table salt), and ½ tsp baking soda; set aside.
Brown the Butter
In an 8‑inch skillet over medium‑high heat, melt 4 Tbsp unsalted butter, swirling occasionally.
Once foaming subsides, continue cooking and stirring until the milk solids turn dark golden brown and the butter smells nutty, about 1–2 minutes.
Immediately transfer to a large heatproof bowl and stir in ¼ tsp ground cinnamon.
Mix the Dough
Whisk ¾ cup (150 g) packed light brown sugar, ½ cup (100 g) granulated sugar, and ½ cup neutral oil into the browned butter until smooth.
Add 1 large lightly beaten egg, 1 large egg yolk, and 1 tsp pure vanilla extract; whisk until fully blended.
Stir in the flour mixture until just combined, then fold in 3 cups (255 g) old‑fashioned rolled oats and ½ cup (75 g) raisins until evenly distributed—the dough will be stiff.
Portion the Cookies
Divide the dough into 20 portions (about 3 Tbsp each) and place 10 on each prepared sheet, spacing them 2 inches apart. Use a damp hand to flatten each mound into a 2½‑inch disk.
Bake and Cool
Bake one sheet at a time until edges are set and lightly browned but centers remain soft, 8–10 minutes, rotating the sheet halfway through.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Classic, Oatmeal Cookies
Ingredients
- 1 cup 140 g all‑purpose flour
- ¾ tsp kosher salt or ½ tsp table salt
- ½ tsp baking soda
- 4 Tbsp 2 oz unsalted butter, softened
- ¼ tsp ground cinnamon
- ¾ cup 150 g packed light brown sugar
- ½ cup 100 g granulated white sugar
- ½ cup neutral oil vegetable or canola
- 1 large egg lightly beaten
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 3 cups 255 g old‑fashioned rolled oats
- ½ cup 75 g raisins
Instructions
- Preheat to 375°F; whisk flour, salt, and baking soda; line sheets.
- Brown butter until golden (1–2 min after foaming); stir in cinnamon.
- Whisk brown sugar, granulated sugar, and oil into butter; add egg, yolk, and vanilla.
- Stir in flour mixture, then fold in oats and raisins.
- Portion 20 (3 Tbsp) mounds; flatten to 2½″ disks.
- Bake 8–10 min per sheet; cool 5 min on sheet, then transfer to rack.
