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; Rxtra-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, ~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 – at this stage 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 discs.
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.
